GARLIC-THYME MASHED POTATOES
Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 55m
Yield Serves 8 to 10; makes about 10 cups
Number Of Ingredients 6
Steps:
- Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
- Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
- In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.
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Model Fk
[email protected]Thanks for sharing this recipe! I'm always looking for new ways to make mashed potatoes.
Edom Theodros
[email protected]I can't wait to try this recipe! It looks delicious.
Nabadda Christine
[email protected]This recipe is a keeper! I will definitely be making these mashed potatoes again.
cannon vancuren
[email protected]I would give this recipe a 3 out of 5 stars. It's a good basic mashed potato recipe, but it's nothing special.
Shay F
[email protected]I followed the recipe exactly, but my mashed potatoes didn't turn out as creamy as I expected.
Addison Moore
[email protected]These mashed potatoes are a bit too runny for my taste. I would mash them more thoroughly next time.
OK Media Presents
[email protected]I found this recipe to be a bit bland. I would add more salt and pepper next time.
Faahim Suleiman Saed
[email protected]These mashed potatoes are a bit too garlicky for my taste. I would recommend using less garlic next time.
Foqia Waleed
[email protected]I'm not a big fan of mashed potatoes, but I really enjoyed this recipe. The garlic and thyme add a lot of flavor.
John Dude
[email protected]These mashed potatoes are a great way to use up leftover potatoes. I always have a few leftover potatoes after I make a big pot of soup or stew, and this is the perfect way to use them up.
Miranda Baier
[email protected]I love this recipe because it's so versatile. I can add different herbs and spices to change up the flavor.
M Ibrahim
[email protected]These mashed potatoes are the perfect side dish for any occasion. They're creamy, flavorful, and always a crowd-pleaser.
Trinity Wilson
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of garlic, but I'm so glad I did! The garlic flavor is subtle and perfectly complements the potatoes.
Uzair Janu
[email protected]These mashed potatoes are so easy to make, and they always turn out perfect. I love that I can make them ahead of time and then just reheat them when I'm ready to serve.
Mohammed Abo Elfetoh
[email protected]I've made mashed potatoes a hundred times, but this recipe is by far the best. The garlic and thyme add a delicious savory flavor.
The Alayya Collegiate
[email protected]These mashed potatoes were a hit at my dinner party! Everyone raved about how creamy and flavorful they were.