Name: Creamy Herb Mashed Potatoes
Ingredients: Russet Potatoes: 3 lbs, peeled and cubed. Russets are ideal for mashing due to their high starch content, resulting in fluffy and light mashed potatoes.; Yukon Gold Potatoes: 1 lb, peeled and cubed. Adding Yukon Golds brings a buttery flavor and creamy texture that complements the Russets.; Heavy Cream: 1 cup. Heavy cream is essential for achieving that luxurious, velvety texture we all crave in mashed potatoes.; Whole Milk: ½ cup. Milk thins out the cream slightly and adds moisture, contributing to the overall creaminess without making them too heavy.; Unsalted Butter: 8 tablespoons (1 stick), cut into pieces. Butter adds richness, flavor, and helps create that signature smooth texture.; Fresh Chives: ¼ cup, finely chopped. Chives provide a delicate oniony flavor and a fresh, vibrant green color.; Fresh Parsley: ¼ cup, finely chopped. Parsley adds a bright, clean, and slightly peppery note, balancing the richness of the potatoes.; Fresh Thyme: 2 tablespoons, leaves removed and finely chopped. Thyme brings an earthy, slightly lemony flavor that enhances the overall herb profile.; Garlic Powder: 1 teaspoon. Garlic powder adds a subtle savory depth without overpowering the fresh herbs.; Salt: 1 ½ teaspoons, or to taste. Salt is crucial for bringing out the flavors of all the ingredients and seasoning the potatoes properly.; Black Pepper: ½ teaspoon, or to taste. Freshly ground black pepper adds a touch of spice and enhances the overall flavor.

Ingredients

Russet Potatoes: 3 lbs, peeled and cubed. Russets are ideal for mashing due to their high starch content, resulting in fluffy and light mashed potatoes.
Yukon Gold Potatoes: 1 lb, peeled and cubed. Adding Yukon Golds brings a buttery flavor and creamy texture that complements the Russets.
Heavy Cream: 1 cup. Heavy cream is essential for achieving that luxurious, velvety texture we all crave in mashed potatoes.
Whole Milk: ½ cup. Milk thins out the cream slightly and adds moisture, contributing to the overall creaminess without making them too heavy.
Unsalted Butter: 8 tablespoons (1 stick), cut into pieces. Butter adds richness, flavor, and helps create that signature smooth texture.
Fresh Chives: ¼ cup, finely chopped. Chives provide a delicate oniony flavor and a fresh, vibrant green color.
Fresh Parsley: ¼ cup, finely chopped. Parsley adds a bright, clean, and slightly peppery note, balancing the richness of the potatoes.
Fresh Thyme: 2 tablespoons, leaves removed and finely chopped. Thyme brings an earthy, slightly lemony flavor that enhances the overall herb profile.
Garlic Powder: 1 teaspoon. Garlic powder adds a subtle savory depth without overpowering the fresh herbs.
Salt: 1 ½ teaspoons, or to taste. Salt is crucial for bringing out the flavors of all the ingredients and seasoning the potatoes properly.
Black Pepper: ½ teaspoon, or to taste. Freshly ground black pepper adds a touch of spice and enhances the overall flavor.

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Instructions

Prepare the Potatoes: Begin by thoroughly washing and peeling both the Russet and Yukon Gold potatoes. Cut them into uniform cubes, about 1-2 inches in size. Ensuring even-sized pieces will help them cook at the same rate. Place the cubed potatoes in a large pot and cover them with cold water. Add about a teaspoon of salt to the water. This seasons the potatoes from the inside out as they cook.
Boil the Potatoes: Bring the pot of water to a rolling boil over high heat. Once boiling, reduce the heat slightly to maintain a gentle boil and cook until the potatoes are fork-tender. This should take approximately 15-20 minutes, depending on the size of your potato cubes. You’ll know they’re ready when a fork easily pierces through a potato cube without resistance.
Drain the Potatoes: Once the potatoes are tender, carefully drain them in a colander. Return the drained potatoes to the empty pot. Placing them back in the warm pot helps to evaporate any excess moisture, resulting in fluffier mashed potatoes.
Mash the Potatoes (First Mash): Using a potato masher or a ricer, begin to mash the potatoes while they are still hot. If using a ricer, pass the potatoes through the ricer into the pot. If using a masher, mash them directly in the pot. At this stage, you don’t need to achieve a perfectly smooth consistency; a slightly chunky mash is perfectly fine.
Warm the Cream and Milk: While the potatoes are mashing, in a separate small saucepan, combine the heavy cream and whole milk. Heat over medium-low heat until just simmering. Do not boil. Warming the dairy before adding it to the potatoes helps maintain the temperature of the potatoes and ensures a smoother, creamier texture.
Add Butter and Warm Dairy: Add the cold, cubed butter to the mashed potatoes in the pot. Allow the residual heat from the potatoes to melt the butter slightly, then mash again to incorporate it. Gradually pour in the warmed cream and milk mixture, starting with about half and adding more as needed to reach your desired consistency. Mash continuously as you add the liquid, incorporating it fully into the potatoes.
Incorporate Herbs and Seasonings: Add the finely chopped fresh chives, parsley, and thyme to the mashed potatoes. Sprinkle in the garlic powder, salt, and black pepper. Stir gently to evenly distribute the herbs and seasonings throughout the mashed potatoes.
Final Mash and Taste: Continue mashing until the mashed potatoes reach your desired consistency – smooth and creamy, with just a hint of texture. Taste the mashed potatoes and adjust the seasoning as needed. You may want to add a little more salt, pepper, or even a pinch of garlic powder to enhance the flavors to your preference.
Serve Immediately: For the best texture and flavor, serve the Creamy Herb Mashed Potatoes immediately while they are hot and fluffy. They are the perfect accompaniment to roasted chicken, steak, vegetables, or any main course that calls for a comforting and flavorful side dish.

Nutrition

Serving Size: one normal portion
Calories: 320
Fat: 20g