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Herb Infused Mashed Potatoes

Serves: 8-10        Cook Time: 35 min        Prep Time: 15 min

  • 1 1/2 lbs. yukon gold whole
  • 1 1/2 lbs russetts whole
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 1 stick butter
  • 1 1/4 cups cream
  • 1 1/4 cups whole milk
  • salt and pepper to taste


Cover potatoes with cold water. Place on medium high heat and cook until easily pierced with a knife.

Meanwhile, place butter, milk, cream and herbs in a saucepan. Bring to simmer and reduce heat to low and cook for 10-15 minutes.

Drain potatoes. Cut in half and push through a ricer. Removing the potato skins from the ricer as necessary. Add heated milk mixture to potatoes and combine thoroughly. Add salt and pepper to taste and serve.


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