Thyme for Mashed Potatoes
The side dishes can make or break a holiday meal. While the protein usually takes center stage, you need some hearty, comforting sides to round everything out. For me, a bowl of smooth, creamy mashed potatoes is an absolute must. AND IT IS SO BEYOND SIMPLE TO MAKE.
These thyme-infused mashed potatoes are my go-to. They come together in just minutes with minimal prep required. I use small to medium potatoes — Yukon for the best texture and flavor, but red skin potatoes work just as well. Boil them until fork tender in generously salted water, then mash them up with butter, cream, and fragrant thyme. The thyme infuses the butter as it melts, releasing its aroma and lightly coating each potato.
For a lower-fat option, you can substitute half of the heavy cream with milk, light cream, or even broth. Plain Greek yogurt also works well for adding creaminess without all the fat. The possibilities are endless!
A sprinkle of chopped garlic takes this to the next level, but it’s optional. Finish them off with a pinch of salt and/or pepper and you’ve got the perfect side to pair with your Thanksgiving favorites. Even better, you can make them ahead of time and just gently reheat before serving. Talk about an easy, crowd-pleasing addition to your holiday spread!
Once you taste these simple yet flavorful mashed potatoes, they’ll earn a permanent spot on your Thanksgiving table. I know they have for me! It’s officially Thyme for Mashed Potatoes season.
Ingredients:
10 small to medium sized potatoes (1 potato per serving)
1/2 cup butter or olive oil (or 1/4 butter and 1/4 olive oil)
1/2 cup heavy cream (substitute half with milk, light cream, broth, or Greek yogurt for lower-fat option)
1 tbsp thyme
1 tbsp garlic (optional)
Salt to taste
Cooking Steps:
Prep the Potatoes: Peel and cut the potatoes into 1-2 inch cubes. Rinse under cool water.
Boil Until Tender: Add potatoes to a large pot and cover generously with salted water. Bring to a boil over high heat. Reduce heat and simmer until potatoes are fork tender, about 15-20 minutes.
Infuse the Butter: In a small saucepan, melt the butter over medium heat. Once melted, stir in the thyme and garlic. Cook for 2-3 minutes until fragrant.
Rice and Mash: Drain the potatoes well and return to the pot. Add the infused butter and heavy cream/substitute. Rice the potatoes with a ricer or masher, then use a hand mixer to whip until smooth and creamy.
Finish with Salt and Butter: Taste and season with salt as desired and top it with some melted butter. Serve warm alongside your favorite Thanksgiving dishes!
Let me know if you give this simple side a try. I’m already looking forward to leftovers!