Creamy Herb Mashed Potatoes
Miz Helen's Kitchen
Ingredients
3 to 4 pounds Yukon Gold potatoes, peeled, and quartered
1 cup heavy cream
1 cup half and half
5 tablespoons butter
1 medium head of garlic cut in halve
4 sprigs fresh thyme
2 to 3 sprigs fresh sage
1 to 2 sprigs fresh rosemary (optional)
2 teaspoons salt
1 teaspoon nutmeg (optional)
Directions
In a medium saucepan, place the cream, half and half, butter, garlic, thyme, sage and (rosemary option).
Stirring bring the cream mixture to a boil, reduce the heat immediately and simmer for 8 to 10 minutes. Set off the heat.
Place the potatoes into a 6 quart pan and cover the potatoes with enough salted water to cover the potatoes.
Bring the potatoes to boil, reduce the heat to medium low and cook for 15 to 20 minutes until the potatoes are very soft.
Drain the potatoes and whip the potatoes with an electric mixer, until smooth.
Strain the cream and herb mixture into the smooth potatoes and add the 2 teaspoons salt.
Whip the potatoes with the electric mixer until very creamy.
Place in a serving bowl and garnish with some of the fresh herbs.
Sprinkle with nutmeg (optional)
Enjoy!