The other day as I was putting together a meal for a friend, I decided to research some mashed potato recipes and try to come up with a good one. I stumbled upon Tyler Florence’s recipe on Foodnetwork. I liked his basic plan and just decided to tweak a few things, one being to make it a little healthier (he uses 2 CUPS of heavy cream!). Homemade mashed potatoes are so easy and can be made pretty quickly. I subbed red new potatoes, 2% milk for the cream, used 2 TBSP of butter, as opposed to 3, and added dried thyme. Mmmmm good. Joab and Daniel went crazy over them and were disappointed when I packed up most of them to give away.
Herb Mashed Potatoes (Gluten Free)
4 pounds golden creamer potatoes, peeled and cut into quarters (I used new potatoes)
salt and freshly ground black pepper
2 cups milk (I used 2%)
2 TBSP unsalted butter
2 teaspoons dried thyme (you could use another seasoning if you prefer. . . rosemary would be great too!)
Cut up the potatoes into large chunks (I just quartered mine and I like to leave the skin on). Put the potatoes into a large pot, add the bay leaf, 2 tablespoons salt, and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes. Drain them well and remove the bay leaf.
Pour the potatoes into a large bowl. Add the milk, butter, and thyme. Use a hand mixer or potato masher to mash the potatoes and combine everything. Mix to your desired consistency. Some people like their mashed potatoes perfectly smooth. That is fine but I like mine with chunks of potatoes here and there. I leave mine kinda chunky. Make it how you like it. Season with salt and pepper to taste.