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Market Table's Foolproof Roasted garlic and thyme mashed potatoes

thanksgiving potatoes.jpgBy Chef Mikey Price

  • 2 lbs. peeled and chopped Idaho potatoes
  • 1 cup half and half
  • 2 tbsp. butter
  • 1 head roasted garlic (halved and meat removed)
  • 3 sprigs fresh thyme (slightly toasted in 1 tsp. butter)

Boil potatoes in salted water until fork tender.  Drain off water and allow to rest for minute.  Put potatoes through a ricer while still piping hot.  Heat half and half with butter, roasted garlic, and thyme.  Add to mashed potatoes along with salt and pepper to taste and mix with a rubber spatula being sure not to over mix.

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