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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.