Cheesy Thyme Mashed Potatoes

by Adrianna Adarme on Nov 17, 2017

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Servings
Serves 6 to 8 (as a side)
Course
Side Dish

Ingredients

  • 2 ½ pounds russet potatoes (about 4 potatoes)
  • 4 tablespoons unsalted butter
  • 3 sprigs of thyme, plus more as garnish
  • 1 ½ cups heavy cream
  • 1 ¾ teaspoon salt, plus more to taste
  • Freshly ground pepper
  • 1 cup finely shredded cheddar cheese/fontina or another melty cheese

Instructions

  1. Peel all the potatoes and dice them into 1-inch cubes. This doesn’t have to be perfect but try your best to get them to be uniform in size.
  2. If you own a steam-basket, great—use it! I don’t own one so I made a make-shift steam basket by filling up a 3-quart Dutch oven/pot with a few inches of water. I then nestled a sieve on top and added the potatoes to it and covered the potatoes with foil.
  3. Place your steam basket/make-shift thing over medium-high heat. Steam the potatoes for about 30 to 35 minutes, stirring them about half way through. Give them a taste and make sure they’re VERY soft. Remove them from the steam basket and run them through the potato ricer, in batches, into the bowl or a stand-up mixer (or just a regular ol’ medium bowl).
  4. Repeat this step until you’ve worked your way through all of the potatoes.
  5. In a small saucepan, add the butter and thyme. Warm over medium-low heat until the butter has melted. Allow to steep for about 5 minutes. Next, add the heavy cream and heat until just warm. Discard the thyme leaves. Pour that into the stand-up mixer bowl, along with the salt and pepper and beat, with the paddle attachment, for about 1 minute. Scrap down the sides, if you need to. Give it a taste and adjust the salt to your liking. Add the cheese and stir until melted.
  6. Serve immediately or store in the fridge to reheat later.
Photo of Adrianna Adarme

About the Author
Adrianna Adarme

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