Pantry Droppin’ Mashed Potatoes

• 5 lbs Yukon Gold potatoes
• 1.5 sticks unsalted butter, cubed
• 1 pint heavy cream
• 1–2 heads garlic
• 7–10 sprigs fresh thyme
• Salt and pepper to taste

Steps

1. 1 Preheat the oven to 375°F. Place the whole Yukon Gold potatoes directly on a baking sheet or oven rack.
2. 2 Prepare the garlic by slicing off the top of each head to expose the cloves. Drizzle with oil, wrap in foil, and roast for 45–60 minutes until soft and golden.
3. 3 Bake the potatoes for about 1 hour, or until fork-tender.
4. 4 While the potatoes finish, heat the heavy cream in a small pot over medium heat. Do not allow it to boil — keep at a gentle simmer.
5. 5 Add the thyme sprigs and squeeze the roasted garlic cloves into the warm cream. Let the mixture simmer for at least 30 minutes to infuse.
6. 6 Once the potatoes are cool enough to handle, peel them and run them through a ricer into a large stockpot set over medium-low heat.
7. 7 Add the cubed butter and fold gently until melted and smooth.
8. 8 Slowly pour in the warm garlic-thyme cream, folding as you go, until the potatoes reach your desired creamy consistency.
9. 9 Season with salt and pepper to taste. Serve warm.

Equipment

• Oven
• Small saucepan
• Potato ricer
• Foil
• Stockpot

Variations

• Swap thyme for rosemary for a deeper, woodsy flavor.
• Add a splash of sour cream for extra tang.

Substitutions

• Use whole milk instead of cream for a lighter version.
• Replace unsalted butter with salted and adjust seasoning.

Pairings

• Perfect with short ribs, meatloaf, or any rich gravy-forward dish.

Nutrition

Tips

• Warming the cream before adding keeps the potatoes fluffy instead of gluey.
• Yukon Golds are naturally creamy, making them perfect for extra rich mashed potatoes.

Storage

Store mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or milk.

Freezing: Mashed potatoes freeze well. Store for up to 2 months; thaw overnight and reheat slowly.

Serving Suggestions

• Top with browned butter and crispy thyme leaves.
• Serve alongside roasted chicken, steak, or holiday turkey.

FAQ