Herby Mashed Potatoes
The perfect side for any meal or occasion. So creamy and herby 🧈
Ingredients
4 pounds baby yukon gold potatoes, quartered
3 cups heavy cream
1 cup half n half
½ cup of chicken broth
8 fresh sage leaves
3 sprigs fresh thyme
Couple dashes of truffle salt
4 cloves garlic, chopped or smashed
1 parmesan rind
6 tablespoons salted butter, at room temperature
kosher salt and black pepper
1 cup shredded gruyere cheese (or more!!)
Instructions
1. In a large dutch oven, combine the potatoes, parmesan rind, heavy cream, half n half, chicken broth, butter, garlic, thyme, and sage. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork tender.
2. Drain the potatoes, reserving all of the cream. Discard the thyme, sage, and parmesan rind. You can hand-mash these, press them through a potato ricer, or use a stand mixer. Once mashed, add 1 ½ cups of the reserved cream. Continue to add more of the cream until your desired consistency is reached and then stir in the cheese! Season the potatoes with salt and pepper.
3. An extra step, scoop the mashed potatoes into an oven-safe dish and drizzle some of the remaining cream over the top, and shred extra gruyere + parm over the top. Broil until golden brown. Serve with your favorite entree!
