Thyme-Infused Mashed Potatoes

5 from 1 vote

These Thyme-Infused Mashed Potatoes are perfect for almost any holiday feast yet simple enough to whip up for any weeknight meal! Infusing the butter with a subtle hint of fresh thyme elevates this whole dish.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 450kcal

Author: Spencer Klickman

Equipment

Large, 3 or 4 Quart Pot
Strainer or Sieve
Potato Masher

Ingredients

2 Quarts Cold Water 8 Cups
6 Large Russet Potatoes Peeled and cut into large cubes
1 Cup Milk Room Temperature
8 Tablespoons Unsalted Butter 1 Stick
2 Sprigs Thyme
2 Teaspoons Kosher Salt Plus more to taste

Instructions

Add peeled and cubed potatoes to salted, cold water in a large, 4 to 6 quart pot. Bring to a boil over high heat and boil for 10 minutes.
Remove from heat and drain water, reserving potatoes.
Return the pot back to the stove and add butter to melt. Add several sprigs of thyme and allow to infuse for 5 minutes.
Remove the thyme sprigs, and add potatoes back to the pot. Mashing the potatoes into the butter to your desired consistency.
Add room temperature milk ¼ cup at a time, stirring well until you reach your desired consistency. Adjust salt to taste and serve warm.

Notes

To reheat leftovers, add cold potatoes to a pot with several splashes of milk to rehydrate. Heat over medium-low heat until warmed through. Add additional salt if needed.

Nutrition