Garlic and Thyme Infused Mash
with Steeped Cream and Butter
Slowly steeped cream infused with garlic, thyme and pepper will have your guest mouth watering! Restaurant worthy mash has never been easier!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1380 g
Russet Potato
237 mL
Cream
(Contains Milk)
3.5 g
Thyme
3 unit
Garlic
3 tbsp
Unsalted Butter
(Contains Milk)
Not included in your delivery
2.25 tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Cooking Steps
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.
