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Garlic and Thyme Infused Mash
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Garlic and Thyme Infused Mash

Garlic and Thyme Infused Mash

with Steeped Cream and Butter

Slowly steeped cream infused with garlic, thyme and pepper will have your guests' mouths 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 Time20 minutes


serving amount

1380 g

Russet Potato

237 mL


(Contains Milk)

3.5 g


3 tbsp

Unsalted Butter

(Contains Milk)

3 unit

Garlic, cloves

Not included in your delivery

2 tsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories180 kcal
Fat10 g
Saturated Fat6 g
Carbohydrate22 g
Sugar1 g
Dietary Fiber2 g
Protein3 g
Cholesterol30 mg
Sodium60 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Small pot
Measuring Cups



Peel, then mince or grate garlic cloves. Strip thyme leaves from stems. Peel, then cut potatoes into 1-inch pieces.

Boil potatoes

Add potatoes, 2 tsp salt and enough water to cover (by approx. 3-4 inches) to 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 water to the turkey dish!)

Steep cream

While potatoes boil, heat a small pot over medium heat. Add 1 cup cream, thyme, garlic and 3 tbsp butter. Steep, stirring often, until butter melts, 3-4 min.

Mash potatoes

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. (TIP: If you want creamier mash, add in all of the steeped cream when mashing your potatoes!)

Finish and feast

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

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