Mashed Potatoes with Herb Infused Cream

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When I worked in the Williams Sonoma Test Kitchen, one of my coworkers, Melissa introduced me to this recipe for mashed potatoes and it put all other recipes to shame. We loved this recipe so much in the Test Kitchen that we would literally have it for lunch in the middle of July - who says mashed potatoes are just for the holidays?

There are two important things to note about this recipe. First off the cream is infused with all sorts of savory goodness adding a depth of flavor to these mashed potatoes. Secondly and probably most importantly, the recipe calls for using a ricer to mash the potatoes. When you use a ricer the result is an airy and creamy consistency that is absolutely perfect. Ricers are pretty inexpensive here is my favorite and there are a ton on Amazon as well.

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Mashed Potatoes with Herb Infused Cream

(inspired by this Williams Sonoma recipe)

  • 4 lbs. russet potatoes, peeled and cut into 2-inch pieces

  • Kosher salt

  • 1 1/2 cups heavy cream

  • 1 garlic clove, mashed with the back of a knife

  • 1 shallot, thinly sliced

  • 1 large fresh thyme sprig

  • 1 large fresh rosemary sprig

  • 1 bay leaf

  • 1 tsp. whole black peppercorns

  • 1 dried cayenne pepper(optional)

  • 1 stick unsalted butter, diced

  • Garnish with chopped fresh chives

Place potatoes in a large pot. Cover with water and add a big pinch of salt. Bring the water to a boil, then reduce to medium and continue cooking potatoes until fork tender, about 15 to 20 minutes. Carefully strain potatoes.

While the potatoes cook bring the cream, garlic, shallot, thyme, rosemary, bay leaf, peppercorns, and cayenne pepper to a boil. Remove from heat and let the cream absorb the flavors for about 15 minutes. Strain out the aromatics.

Using a ricer, rice the potatoes into a large bowl. Top with butter and a large drizzle of the herb infused cream. Gently stir mashed potatoes, careful not to overwork the potatoes. Add more cream to get your desired consistency.

Serve mashed potatoes warm and garnish with chives and more butter if desired.

Makes about 6 to 8 servings.

ThanksgivingAmanda Frederickson6 Comments