Here & There: Garlic and Lemon Thyme Mashed Potatoes

| December/January 2007

Yukon Gold and red potatoes make wonderful mashed potatoes, but you can make this recipe with any type of potato. The size of the potato chunks and the type of potato will influence the cooking time. Returning the cooked, drained potatoes to the heat eliminates excess moisture and produces richer-tasting potatoes. Serves 6.

• 2 pounds Yukon Gold or red potatoes with skin, well scrubbed and cut into chunks
• 2 tablespoons minced garlic
• 1 cup heavy whipping cream
• 5 tablespoons butter
• 2 tablespoons fresh lemon thyme, chopped
• Salt and pepper to taste

1. Place potatoes in large saucepan with enough cold water to cover them. Bring to a boil and cook covered over medium-high heat (water should be boiling gently) until tender when pierced with a fork, approximately 20 to 25 minutes, depending on the size of the chunks.

2. Drain potatoes. Return to heat and cook over low heat, shaking the pan, until all moisture is absorbed and potatoes look dry.

3. Put potatoes into mixing bowl; add garlic, whipping cream and butter. Mix or whip until smooth. Stir in lemon thyme and salt and pepper to taste

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