Garlic and Thyme Infused Mash
with Steeped Cream and Butter
Slowly steeped cream infused with garlic, thyme and pepper will have your guest mouth watering! Restaurant worthy mash has never been easier!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1380 g
Russet Potato
237 mL
Cream
(Contains: Milk)
3.5 g
Thyme
3 tbsp
Unsalted Butter
(Contains: Milk)
Not included in your delivery
2.25 tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Cooking Steps
Before starting, wash and dry all produce.
TIP: If you want a creamier mash, add in all of the steeped cream when mashing your potatoes!
Peel, then mince or grate 3 garlic cloves. Strip thyme from the stems. Peel, then cut potatoes into 1-inch pieces.
Combine potatoes, 2 tsp salt and enough water to cover (by 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 dish!)
While potatoes boil, heat a small pot over medium heat. Add cream, thyme, garlic and 3 tbsp butter. Steep, stirring often, until butter melts, 3-4 min.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash half the steeped cream into potatoes until smooth. Season with salt and pepper. (NOTE: Refer to the TIP!)
Keep mash warm on the stove, covered with a lid. When ready to serve, transfer potatoes to a serving bowl.
