Mashed Potato with Garlic & Thyme
Last Updated on November 3, 2024 by Elby | The Tasteful Pantry
Mashed Potato with Garlic & Thyme is a favourite in our household. Creamy mash is delicious with or without additional flavours, but the added thyme and garlic in this recipe make a nice change to the traditional version. Serve the mash alongside some barbeque chicken and my Garlic and Thyme Mushrooms or topped with Creamy Sundried Tomato Chicken (aka Marry Me Chicken).
Mashed potato is a great accompaniment to so many types of meals. Casseroles or stews, barbequed or grilled meats, slow-cooked dinners, sausages… just to name a few. This mash is also perfect for soaking up that delicious gravy or rich jus.
Most mash recipes call for cream, however I usually make mine with a little unsalted butter and milk. Healthier and ingredients that I always have in the fridge.
Lumpy mashed potato is usually considered a failure. I have to confess, I actually like the texture of lumpy mash. I have suggested using a potato ricer for this recipe, but it is definitely not a necessity – a potato masher is fine to. Cook the spuds until ‘breaking’ point and then use a potato masher. Add any extras and voila! Your dish is ready in under 20 minutes.
Try serving with my mouthwatering Balsamic Lamb Shanks, they are melt-in-your-mouth and utterly delicious. You will certainly receive a compliment or two!
Can Mashed Potato Be Overworked?
Yes. If you mash, whip or blend the spuds for too long, they will become starchy; a gluey consistency. If you want it to be lump-free, I recommend investing in a potato ricer. You don’t need to spend an arm and a leg, there are cheap versions with various attachments that do the trick!
Feedback & More
Did you try the Mashed Potato with Garlic & Thyme? Let me know in the comments below. Cheers, Elby!
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Mashed Potato with Garlic & Thyme
A delicious creamy mash with a hint of garlic and thyme. An excellent compliment to many dishes.
4
servings10
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Ingredients
800 grams potatoes, peeled and cut into 2cm cubes
2 tsp butter, unsalted
1 tbsp fresh thyme leaves, no stems
2 garlic cloves, finely chopped
1 cup full cream milk, approximately
salt and pepper
Directions
- Place the potatoes into a large saucepan of water and bring to a boil. Cook for approximately 10-15 minutes, or until completely cooked through. Drain the potatoes and set aside.
- In the same saucepan, melt the butter over low heat. Add the garlic and thyme and cook for approximately 1 minute, until aromatic and starting to brown. Do not let the garlic burn.
- Take the pan off the heat and push the potatoes through a potato ricer (see Note 1), directly into the garlic mix.
- Stir in the milk, one quarter of a cup at a time, and if necessary, add more to reach the desired consistency.
- Add salt and pepper to taste.
- Serving Suggestions
- This mash is great with any protein and perfect with a gravy or sticky sauce. Try serving it with my Mouthwatering Balsamic Lamb Shanks.
Check out my other tasty Vegetarian options.
Notes
- Note 1: I recommend investing in a potato ricer, but if you don’t have one, a potato masher will suffice.
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