Mashed Potato with Garlic & Thyme
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.
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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