These buttery rosemary mashed potatoes are creamy, light, and subtlety infused with rosemary, garlic, and thyme.
Inspired by Tina’s mashed potatoes in The Bear, this mash is the perfect side dish for your Thanksgiving table.
Need other Thanksgiving ideas? I’ve got you covered:
Here’s what you’ll need for this perfect mashed potatoes:
Russet potatoes: Cleaned, peeled, and cut into chunks
Milk: To make this ultra-creamy
Garlic cloves: Lightly crushed
Herbs: Rosemary and thyme
Salted butter: TWO sticks
Cream cheese: Softened
Salt & pepper: For seasoning
Here’s how to make this dish.
To ensure we aren’t getting any gluey, gross potatoes, we’re going to do our best to rinse off as much starch as possible.
Note: The OLDER your potatoes, the starcher they get.
To accomplish this, rinse your potatoes thoroughly and then peel and cut them into chunks. Add them to a bowl of cold water and, much like when rinsing rice, pour out the water and repeat until the water runs clear.
Then, soak the potatoes in fresh water for about an hour.
Next, drain the potatoes from their soaking water and add them to a pot. Cover with cold water to about 1 inch above the potatoes. Add a generous couple of pinches of kosher salt and bring to a boil.
Once they’ve reached a boil, lower to a simmer and let cook until they’re fork tender (about 20 minutes, depending on how small your cut your potatoes).
Once the potatoes are fork tender, drain them into a colander and rinse with cold water.
Then, add them BACK to their pot and set them over medium-low heat. Stir around in order to help dry them out, about 3-5 minutes. Once done, turn off the heat and let them sit in the pot while you go to the next step.
Melt the two sticks of butter and set aside.
Add the milk, garlic, rosemary, and thyme to a pot. Set over medium heat until it comes to a gentle boil, then lower to a simmer and let cook for a few minutes. Make sure to stir so that the milk doesn’t stick to the bottom of the pot.
Once you’ve tasted the milk and it’s infused to your liking, run it through a strainer and set the infused milk aside.
Using a ricer, pass the potatoes through to a clean bowl.
If you don’t have a ricer, you can use a hand masher for this step.
Add the melted butter to the potatoes and stir to combine.
Add the milk to the potatoes, a little at a time, making sure that the liquid is fully incorporated before adding a bit more. Keep going until you’re at a consistency you like. (Note: You may not use all of the milk.)
Then, add a dollop of softened cream cheese and stir.
Add freshly cracked black pepper and stir. Taste to see if you need more salt, and adjust as necessary.
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