Garlic and Thyme Infused Mash
with Steeped Cream and Butter
Slowly steeped cream infused with garlic, thyme and pepper will have your guests' mouths 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 tbsp
Unsalted Butter
(Contains Milk)
3 unit
Garlic, cloves
Not included in your delivery
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Peel, then mince or grate garlic cloves. Strip thyme leaves from stems. Peel, then cut potatoes into 1-inch pieces.
Add potatoes, 2 tsp salt and enough water to cover (by approx. 3-4 inches) to 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 water to the turkey dish!)
While potatoes boil, heat a small pot over medium heat. Add 1 cup cream, thyme, garlic and 3 tbsp butter. Steep, stirring often, until butter melts, 3-4 min.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash half the steeped cream into potatoes until smooth. Season with salt and pepper. (TIP: If you want creamier mash, add in all of the steeped cream when mashing your potatoes!)
Cover mash with a lid and keep warm on the back of the stove. When ready to serve, transfer to a serving bowl.
