Herbed Mashed Potatoes

They’re light, flavorful, and full of potato-y deliciousness—everyone's favorite American comfort food. The secret of this recipe is to dry the spuds fully and use a ricer or food mill. If you don’t have one yet, it’s well worth the money to get potatoes this fluffy.


4 medium-size russet potatoes, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter
4 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 tablespoon picked fresh thyme leaves
1 cup heavy cream
Kosher or sea salt


Put potatoes into a large pot and cover with 3 inches cold water.

Raise heat to high and boil potatoes until tender, about 10 minutes or so.

Drain well. Pass through a ricer or food mill into a medium-size bowl.

In a separate small saucepan, melt butter and cook garlic gently until fragrant; don’t brown it. Add herbs and stir well.

Remove from heat and let rest 5 minutes.

Fold into potatoes. Add cream and fold gently.

Season to taste with salt.

Cooking & Recipes


8 servings

Preparation Time: 

30 minutes

Start to Finish Time: 

1 hour

Preparation Method

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