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97% would make again

Creamy And Decadent Mashed Potatoes

Tasty Team


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 529
    Fat 37g
    Carbs 51g
    Fiber 4g
    Sugar 8g
    Protein 9g

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!

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