These creamy mashed potatoes are a perfect complement to an early fall dinner.



Ingredient Checklist


Instructions Checklist
  • Put potato chunks in a large saucepan over high heat and cover with cold water. Add salt and bring to a boil. Lower heat and simmer until potatoes are tender, about 20 minutes.

  • In a small saucepan over medium heat, combine cream and all the herbs except parsley and bring to a simmer. Turn off heat and cover, allowing herbs to infuse for 15 minutes.

  • Drain potatoes well and pass through a food mill (or use a masher). Add butter and gradually stir in cream until potatoes have the desired consistency (you may not use all the cream).

  • Stir in parsley, season with additional salt and pepper, and serve immediately. Serve with cornmeal fried tomatoes.