Buttery & Herby mashed potatoes
Nothing screams comfort like a big bowl of mashed potatoes. This recipe is indulgent, delicious, and perfect for any holiday gathering.
- 5 of pounds of Yukon gold potatoes, peeled and cubed (Butterball potatoes also work perfectly)
- 4 cloves garlic, peeled and smashed
- kosher salt
- 1 cup of heavy cream
- 3/4 cup of salted butter, at room temperature
- 8 leaves fresh sage (6 whole leaves + 1 Tbsp chopped)
- 3 sprigs fresh thyme
- 3/4 cups of crème fraîche
- fresh black pepper
- chopped fresh chives, for serving
In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender- you should be able to stick a fork in and the potatoe easily slides off.
In a medium pan, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream for 20-30 minutes. Remove the thyme sprigs before adding to the potatoes.
Drain your potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche.
In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.
Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage, and the fresh chopped chives. Enjoy!
This recipe is adapted from https://www.halfbakedharvest.com