Herb Butter Creamy Mashed Potatoes

Name: Herb Butter Creamy Mashed Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 serving
Ingredients: 5 lbs Yukon gold potatoes; 6 cloves garlic; kosher salt; 1 cup high-quality salted butter; 1 cup heavy whipping cream; 6 prigs fresh thyme; 8 oz mascarpone cheese; black pepper

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Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
12
Calories
437 kcal
Course
Side Dish, Appetizer, Others
Cuisine
International

Herb Butter Creamy Mashed Potatoes

Tyler Rodriguez

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Take your side dish to the next level when you whip up these super easy Herb Butter Creamy Mashed Potatoes! With fresh thyme steeped in luscious, melted butter and cream and a hearty dollop of mascarpone cheese, these spuds are mouthwateringly delicious!

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Ingredients

Servings

5 lbs Yukon gold potatoes peeled and cubed
6 cloves garlic peeled and smashed
kosher salt
1 cup high-quality salted butter melted
1 cup heavy whipping cream room temperature
6 prigs fresh thyme
8 oz mascarpone cheese room temperature
black pepper to taste

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Instructions

Add cubed potatoes to a large pot and fill with cold water until potatoes are completely covered. Add the smashed garlic and thoroughly salt the water, then bring to a boil and cook for 20-30 minutes, or until potatoes are tender and smash easily.
While potatoes cook, add the melted butter to a medium-sized bowl and gently whisk in the heavy whipping cream. Add the thyme sprigs and let steep until ready to add to the mashed potatoes.
Drain the potatoes and add them to a mixer bowl fitted with the paddle attachment and beat on medium-low until nearly smooth. Remove the thyme from the butter-cream mixture and add to the mixing bowl. Beat on low until combined, then add the mascarpone and continue mixing until potatoes are smooth and silky. Season with a sprinkle of black pepper and serve!

Notes

If you can't locate mascarpone cheese, you can use creme fraiche, or even cream cheese, instead.
Swap the fresh thyme for fresh sage, or rosemary! Or use a combination of herbs!
Brown the butter before whisking in the cream and herbs for a delicious nutty flavor boost.
Yukon golds are the best potatoes for this recipe, but you can use russet potatoes if that's what you have on hand.
To reheat: spoon potatoes into a pot over low heat and add ½ cup heavy cream and 2-3 tablespoons of butter. Stir gently and occasionally until warmed through.

Nutrition Information

Show Details

Calories 437kcal (22%) Carbohydrates 35g (12%) Protein 6g (12%) Fat 31g (48%) Saturated Fat 20g (100%) Cholesterol 87mg (29%) Sodium 165mg (7%) Potassium 824mg (24%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 1053IU (21%) Vitamin C 39mg (43%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 437 kcal

% Daily Value*

Calories	437kcal	22%
Carbohydrates	35g	12%
Protein	6g	12%
Fat	31g	48%
Saturated Fat	20g	100%
Cholesterol	87mg	29%
Sodium	165mg	7%
Potassium	824mg	18%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	1053IU	21%
Vitamin C	39mg	43%
Calcium	71mg	7%
Iron	2mg	11%