Garlic and Thyme Mashed Potatoes: with Cream Cheese and Caramelized Shallots

Garlic and Thyme Mashed Potatoes are the perfect addition to any holiday meal. These mashed potatoes are subtly sweet from the use of fresh garlic, thyme, and rosemary. Buttery herb potato base with a creamy, cheesy texture to boot! Happy holidays indeed!

I love my mashed potatoes really any way they come. But nothing speaks nostalgia to me like rich, decadent, creamy mashed potatoes. They are one thing I don’t hold back on in the holiday season. Load up the butter, cream cheese, sauteed herbs, and vegetables… oh boy am I here for the party or what?! My favorite way to eat mashed potatoes is loaded up with a turkey or ham dinner. While some people can’t stand their food touching, I’m the type that wants that perfect bite in every bite. So I grab a bit of turkey, mashed potatoes, gravy, cranberry sauce, and whatever other warm side we’re having onto my fork and indulge. Mashed potatoes are just the best creamy texture of a base to pretty much any hearty, meaty meal.

What spices are good in mashed potatoes?

You can really go all out with mashed potatoes in my opinion. You can make them more on the cheesy creamy side or more al dente and closer to a potato salad with chunks. Either way, the use of fresh herbs and spices will elevate the dish every time.

• Salt
• Pepper
• White Pepper
• Rosemary
• Thyme
• Chives
• Chopped, fried Sage
• Garlic Powder
• Fresh Garlic or Oven Roasted Garlic
• Onion Powder
• Sauteed Shallots
• Sauteed Mushrooms

How do you incorporate rosemary and thyme into mashed potatoes?

No doubt you’re wondering how to incorporate rosemary into your mashed potatoes. Herbs like rosemary and even thyme are very woody. You don’t want to be fork-full of mashed potatoes into your mouth only to find a pine tree stuck in your teeth. Nope, not fun at all.

When making potatoes in an Instant Pot, you can add the herbs right to the pot before cooking. This is great because they become super soft and easy to remove the “leaves” from the “stems” prior to mashing.

But I must say, I enjoy the stove top version just a bit better.

I take the Rosemary and remove the “leaves” from the stem. Then I chop them up very finely while I start to brown butter on the stove. As the butter is melting and starting to bubble I add in my herbs. I’ll add the chopped rosemary and the full springs of thyme. Thyme is a bit tricky. When it’s raw, the leaves are harder to get off the stem. It’s best to saute and soften the stems of thyme first. Then you can easily run your fingers along the stem (once cooled) and the leaves will come right off. Adding the herbs to the butter as it melts and browns, really infuses the flavors together. Always use a bit more than you think is needed. The butter melts down quite a bit and you want those fusions of flavors in every bit of your mashed potatoes.

How do make mashed potatoes crispy?

While I certainly love the creamy texture of these Garlic and Thyme Mashed Potatoes, that doesn’t mean that we want the entire dish of it to be one texture only. This is the quickest way to get your mashed potatoes crispy on top  every time:

• Add mashed potatoes to a casserole dish.
• Using a fork or spoon, create waves or texture on the top of the potatoes.
• Using a silicone brush, take a cup of melted butter and brush the top.
• Put the casserole dish on the top or second to top rack of your oven with it on Broil – Lo.
• Leave it for just five minutes or until you start to see it brown and stiffen.