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Creamy Mashed Potatoes

There is something about boiling the potatoes in the milk that makes these mashed potatoes sooo creamy. Enjoy!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 6 Garlic Cloves
  • 4 pounds Yukon gold potatoes peeled and quartered
  • 2 cups Meadow Gold heavy cream
  • 2 cups whole milk
  • 8 fresh sage leaves
  • 3 sprigs fresh thyme
  • 6-8 tablespoons salted butter at room temperature
  • kosher salt and black pepper

Instructions
 

  • In a large dutch oven, combine the potatoes, heavy cream, milk, garlic cloves sage, and thyme. Bring to a gentle boil over medium heat and cook 20-25 minutes, until the potatoes are fork-tender.
  • Drain the potatoes, reserving all of the cream. Discard the thyme and sage. Press the potatoes and roasted garlic cloves through a potato ricer. Then add them back to the warm pot. Alternately, you can add the potatoes back to the pot and mash with a potato masher.
  • Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper.