Chive, Thyme, and Garlic Mashed Potatoes

I am bored with plain mashed potatoes and want to make some this year with added flavor that will still work well with gravy. This recipe infuses the flavors of garlic and thyme in the cream that you mix into the potatoes for a subtle depth of flavor. For added color and taste, they are topped with chopped chives. I'm pretty excited about them.

Chive, Thyme, and Garlic Mashed Potatoes

4 to 6 pounds Yukon gold potatoes, peeled
Kosher salt and freshly ground black pepper
1 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

Comments

[Jenny]

I don't generally like garlic mashed potatoes, but that may be because of the actual garlic cloves mashed into the potaoes. The garlic and thyme infused cream is a great idea.

[Paula from Only Cookware]

This sounds really good. I love garlic in anything and this makes a nice change to regular mashed potatoes.