Garlic and Thyme Infused Mash

Garlic and Thyme Infused Mash

with Steeped Cream and Butter

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Slowly steeped cream infused with garlic, thyme and pepper will have your guest mouth watering! Restaurant worthy mash has never been easier!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation TimeNaN minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1380 g

Russet Potato

237 mL



3.5 g


3 unit


3 tbsp

Unsalted Butter


Not included in your delivery

2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)753 kJ
Calories180 kcal
Fat10 g
Saturated Fat6 g
Carbohydrate22 g
Sugar1 g
Dietary Fiber2 g
Protein3 g
Cholesterol25 mg
Sodium60 mg
Instructionsarrow up iconarrow up icon

This is the 6 person recipe. Start this recipe at the 1hr 50min mark.

Before starting, wash and dry all produce. Peel, then mince 3 cloves of garlic. Strip remaining thyme from the stems. Peel, then cut potatoes into 1-inch pieces.


Combine potatoes, 2 tsp salt and enough water to cover (approx. 3-4 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 12-14 min. (NOTE: Don’t forget to remove the foil from the turkey and add the water to the turkey pan!)


While potatoes boil, heat a small pot over medium heat. Add the cream, thyme, garlic and 3 tbsp butter. Steep, stirring often, until butter melts, 3-4 min.


When potatoes are fork tender, drain and return to the same pot, off heat. Using a masher, mash in half the steeped cream mixture, until smooth. Season with salt and pepper. (NOTE: If you want a creamier mash, add all of the steeped cream in when mashing your potatoes!)


Cover mash with a lid and keep warm on stove. When ready to serve, transfer potatoes to a serving bowl.