Take your side dish to the next level when you whip up these super easy Herb Butter Creamy Mashed Potatoes! With fresh thyme steeped in luscious, melted butter and cream and a hearty dollop of mascarpone cheese, these spuds are mouthwateringly delicious. Double or triple the recipe with ease for a crowd, or make them in advance, either way, these butter mashed potatoes aim to please!
How To Customize These Creamy Mashed Potatoes
- If you can’t locate mascarpone cheese, you can use creme fraiche, or even cream cheese, instead.
- Swap the fresh thyme for fresh sage, or rosemary! Or use a combination of herbs!
- Brown the butter before whisking in the cream and herbs for a delicious nutty flavor boost.
- Yukon golds are the best potatoes for this recipe, but you can use russet potatoes if that’s what you have on hand.
Herb Butter Creamy Mashed Potatoes
Take your side dish to the next level when you whip up these super easy Herb Butter Creamy Mashed Potatoes! With fresh thyme steeped in luscious, melted butter and cream and a hearty dollop of mascarpone cheese, these spuds are mouthwateringly delicious!
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Servings: 12
Calories: 437kcal
Ingredients
- 5 lbs yukon gold potatoes peeled and cubed
- 6 cloves garlic peeled and smashed
- kosher salt
- 1 cup high-quality salted butter melted
- 1 cup heavy whipping cream room temperature
- 6 sprigs fresh thyme
- 8 oz mascarpone cheese room temperature
- black pepper to taste
Instructions
- Add cubed potatoes to a large pot and fill with cold water until potatoes are completely covered. Add the smashed garlic and thoroughly salt the water, then bring to a boil and cook for 20-30 minutes, or until potatoes are tender and smash easily.
- While potatoes cook, add the melted butter to a medium-sized bowl and gently whisk in the heavy whipping cream. Add the thyme sprigs and let steep until ready to add to the mashed potatoes.
- Drain the potatoes and add them to a mixer bowl fitted with the paddle attachment and beat on medium-low until nearly smooth. Remove the thyme from the butter-cream mixture and add to the mixing bowl. Beat on low until combined, then add the mascarpone and continue mixing until potatoes are smooth and silky. Season with a sprinkle of black pepper and serve!
Notes
- If you can't locate mascarpone cheese, you can use creme fraiche, or even cream cheese, instead.
- Swap the fresh thyme for fresh sage, or rosemary! Or use a combination of herbs!
- Brown the butter before whisking in the cream and herbs for a delicious nutty flavor boost.
- Yukon golds are the best potatoes for this recipe, but you can use russet potatoes if that's what you have on hand.
- To reheat: spoon potatoes into a pot over low heat and add ½ cup heavy cream and 2-3 tablespoons of butter. Stir gently and occasionally until warmed through.
Nutrition
Calories: 437kcal | Carbohydrates: 35g | Protein: 6g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 87mg | Sodium: 165mg | Potassium: 824mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1053IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 2mg
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Brian Lind says
Nice recipe; I’m going to try it.
I responded because of your take on Margaritas and Piña Coladas.
I really despise that song.
I liked the pic with the red peppers.
Broil, Q or flame until skin turns black, cool.
Slip off the skin and de-seed.
Purée the flesh then cook and reduce by half.
Red pepper paste. Use as tomato paste for a wonderful
Change of….paste!
8 peppers makes about 3 cups, maybe. Enjoy.