Slowly steeped cream infused with garlic, thyme and pepper will have your guest mouth watering! Restaurant worthy mash has never been easier!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
1380 g
Russet Potato
237 mL
Cream
(Contains Milk)
3.5 g
Thyme
3 unit
Garlic
3 tbsp
Unsalted Butter
(Contains Milk)
2.25 tsp
Salt*
½ tsp
Pepper*
Before starting, wash and dry all produce. TIP: If you want a creamier mash, add all of the steeped cream in, when mashing your potatoes!
Peel, then mince 3 garlic cloves. Strip remaining thyme from the stems. Peel, then cut potatoes into 1-inch pieces.
Combine potatoes, 2 tsp salt and enough water to cover (approx. 3-4 inches) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 12-14 min. (NOTE: Don’t forget to remove the foil from the turkey and add the water to the turkey pan!)
While potatoes boil, heat a small pot over medium heat. Add the cream, thyme, garlic and 3 tbsp butter. Steep, stirring often, until butter melts, 3-4 min.
When potatoes are fork-tender, drain and return to the same pot, off heat. Using a masher, mash in half the steeped cream mixture, until smooth. Season with salt and pepper.
Cover mash with a lid and keep warm on stove. When ready to serve, transfer potatoes to a large serving bowl.