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Rosemary and Thyme-Infused Mashed Potatoes with Cream (On the Traeger)

By November 23, 2019November 18th, 2020No Comments
20181024 Rosemary and Thyme Infused Mashed Potatoes with Cream IN
20181024 Rosemary and Thyme Infused Mashed Potatoes with Cream IN

Rosemary and Thyme-Infused Mashed Potatoes with Cream

Amanda Haas
Prep Time 20 mins
Cook Time 1 hr
Servings 8


  • 4 ½ lbs russet potatoes about 7-8 potatoes
  • 1 pint heavy cream
  • 2 sprigs rosemary
  • 3 sprigs thyme plus 2 tbsp thyme leaves for garnish
  • 6 sage leaves
  • 6 black peppercorns
  • 2 cloves garlic peeled and chopped
  • 2 sticks unsalted butter softened
  • Kosher salt and freshly ground pepper to taste


  • Set the temperature to 350°F and preheat, lid closed for 15 minutes.
  • For the mashed potatoes: Wash and peel the potatoes and cut into 1-inch cubes. Put potatoes in an oven save dish with 1 1/2 cups water, cover and cook for 1 hour or until fork tender. 
  • While the potatoes are cooking, combine the cream with the herbs, peppercorns, and garlic cloves in a small saucepan.
  • Place on the grill, cover, and allow to steep for 15 minutes. Strain the cream through a sieve to remove the herbs and garlic, place back in a saucepan and keep warm on the stove.
  • Drain and using a potato ricer or food mill, rice the potatoes back into the large stockpot. Slowly pour in two-thirds of the cream then stir in 1 stick of the butter and a tablespoon of salt. Continue to add more cream, butter and salt to reach desired consistency.
  • Serve immediately or keep warm over a water bath or in a slow cooker over the lowest setting. Enjoy!


*Cook times will vary depending on set and ambient temperatures.
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