Buttery Herbed Mashed Potatoes

Serves 8 · via halfbakedharvest.com

Buttery herbed mashed potatoes made with cream, fresh herbs, a little garlic, and a good amount of butter. Crème fraîche adds creaminess and herbed brown butter gives them their flavor. Make ahead-friendly.

Ingredients

• Yukon gold potatoes
• garlic
• kosher salt
• whole milk or heavy cream
• salted butter
• fresh sage leaves
• fresh thyme
• crème fraîche
• freshly ground black pepper
• chopped fresh chives

Method

1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage, and fresh chopped chives.
2. Make ahead: Prepare the mashed potatoes as directed through the brown butter step. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days. To reheat in the oven, preheat the oven to 325°F. Pour 1/2 cup heavy cream over the potatoes and add 2 tablespoons butter, do not stir. Cover tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until warmed through. Stir before serving. To reheat on the stove, add 1/2 cup cream and 2 tablespoons butter and place the potatoes over low heat, gently stirring until warmed throughout. To heat and keep warm in the slow cooker, transfer the potatoes to the slow cooker, cover, and keep on low for up to 4 hours. About 30 minutes before serving, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.