Ingredients

The following ingredients have 10 Servings
  • 3 pounds white flesh potatoes, (peeled cut into one inch cubes)
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, (chopped)
  • 1 tablespoon fresh summer savoury, (chopped)
  • 1 clove finely minced garlic, (or 1/4 teaspoon garlic powder)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup whole milk
  • 1/2 cup softened butter, (plus more for garnish - optional)

Instruction

  • Peel the potatoes and chop them in one inch cubes. This will not only speed up the cooking time, but will also make mashing more manageable. Rinse the potatoes under cold running water to wash away the excess starch and transfer them to a pot. Add enough cold water so the potatoes are covered by one inch of water.
  • Over high heat, bring the potatoes to a boil. Add a generous pinch of salt to the pot – about a half a teaspoon – and stir. Lower the heat to medium-high and continue to cook the potatoes until they are fork tender – about 20-25 minutes.
  • Remove the potatoes from the heat and drain well. Set them aside to cool slightly while you prepare the other ingredients.
  • Transfer the potatoes back to the pot. Mash them using your favourite mashing technique. That could be with a hand-held masher or a potato ricer. I always use a hand mixer to mash potatoes; try it – they are always light and fluffy. Once the potatoes are mashed, add all of the remaining ingredients to the pot and either use your hand mixer to combine or stir well with a wooden spoon.
  • At this point, the mashed potatoes are ready to serve. You can plop them right onto individual plates or you can transfer them to a serving bowl and top them with extra melted butter and fresh parsley for garnish. To keep the potatoes warm, leave them in the pot and cover with a lid. Keep the potatoes on a burner of the lowest heat setting. Stir regularly to avoid burning the potatoes or drying them out.