ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
Creamy And Decadent Mashed Potatoes

Under 30 minutes


for 10 servings

  • 5 lb russet potato (2 ¼ kg), peeled and cut into large chunks
  • 2 bay leaves
  • 2 cloves garlic, peeled and smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme, plus more for garnish
  • 3 cups heavy cream (720 mL)
  • 3 cups whole milk (720 mL)
  • 4 tablespoons unsalted butter, cubed
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 487
  • Fat 32g
  • Carbs 50g
  • Fiber 4g
  • Sugar 7g
  • Protein 8g

Estimated values based on one serving size.


  1. Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
  2. Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
  3. Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
  4. Garnish with thyme leaves, if desired.
  5. Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
  6. Enjoy!
  7. Hate losing that perfect recipe? Save and organize recipes easily on the Tasty app. Download now.
Creamy And Decadent Mashed Potatoes