Traditional Mashed Potatoes

by Ricky Mandle


  • 2 lbs. potatoes
  • 3 garlic cloves
  • 1 cup milk
  • 1/2 cup butter
  • Fresh rosemary
  • Fresh thyme
  • Salt and pepper


  1. Cut potatoes into medium size pieces and boil with peeled garlic cloves in abundant water until tender, about 25 minutes.
  2. While the potatoes cook, in a small sauce pan heat milk, butter, rosemary, and thyme, just until boils, then turn off heat and let sit.
  3. Strain and return to pot over low heat for 2 minutes to dry out excess moisture.
  4. While still hot, mash potatoes and garlic with a hand mashed or food mill.
  5. Strain the milk mixture and pour half into potatoes and blend well until smooth.
  6. Slowly mix in the remaining liquid until smooth.
  7. Adjust for salt and pepper.
  8. Serve hot.

If you want to make ahead of time, reserve half of the milk mixture, and re-heat potatoes mixing hot milk mixture until smooth.


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