Ingredients

The following ingredients have 7 Servings
  • 2-1/2 lbs Yukon Gold potatoes (scrubbed and cut into 1/2-inch cubes)
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • 2 tablespoons minced shallots
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage (very finely chopped)
  • Salt and freshly ground black pepper
  • 1/2 cup light cream or half-and-half (more if needed)

Instruction

  • Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, add 2 teaspoons of salt and stir to dissolve.
  • Boil for 10 to 12 minutes, or until the potatoes are tender when pierced with a sharp knife.
  • Drain and return to the heat for about 1 minute to allow all the excess moisture to evaporate.
  • While the potatoes are cooking, heat the olive oil and butter over medium heat. Add the shallots and sauté until soft and translucent, 5 to 6 minutes.
  • Season with a pinch of salt and a few grinds of pepper, then add the thyme and sage.
  • Stir in the cream and continue cooking for 2 minutes longer, or until the cream is heated through.
  • Add the cream mixture to the drained potatoes, stir to combine, then gently mash with a potato masher, adding a little more cream if needed.
  • Season to taste with salt and pepper, transfer to a bowl and serve immediately.