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Mashed Potatoes with Herb-Infused Cream and Chives

Rated 4.8 out of 5
(12)
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This decadent side dish is the family recipe of one of our former Test Kitchen cooks—she even called her mom to get the ratios just right when writing it for us—and it has been one of our most popular potato recipes ever since. You can peel the potatoes the day before, then cover with cold water and refrigerate until ready to cook.

Looking for more Thanksgiving inspiration? Head to Thanksgiving Headquarters and our brand new recipe app for holiday menu planning ideas and cooking tips.

Prep Time 10 minutes
Cook Time 25 minutes
Servings 10

Ingredients

  • 4 1/2 lb. (2.25 kg) russet potatoes, peeled and cut into 2-inch pieces
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups (12 fl. oz./375 ml) heavy cream
  • 1 tsp. minced garlic
  • 1 shallot, thinly sliced
  • 1 large fresh thyme sprig
  • 1 large fresh rosemary sprig
  • 1 bay leaf
  • 1 tsp. peppercorns
  • 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, diced
  • 1/4 cup (1/2 oz./15 g) chopped fresh chives

Directions

Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer until the cream is reduced to about 1 cup (8 fl. oz./250 ml), 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm.

Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter, then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately. Serves 8 to 10.

Williams Sonoma Test Kitchen

Rated 5 out of 5 by from Yuummmmmmmm! This is my go to recipe from now on! I did 50/50 russet and Yukon gold potatoes and only half a shallot. I also added a couple lightly smashed cloves of garlic and 1tbsp of salt per pound of potato to the water. 10/10
Date published: 2023-11-24
Rated 5 out of 5 by from Best mashed potatoes I’ve ever eaten These are the best mashed potatoes I’ve ever eaten. They’re smooth, creamy and extremely flavorful. I leave the skins on the potatoes for a little bit of texture.
Date published: 2019-12-09
Rated 5 out of 5 by from Fantastic Made it for Christmas Dinner and everybody asked "What's in these potatoes?!" It was a hit.
Date published: 2018-12-26
Rated 5 out of 5 by from Superb Yeah, it’s that good. Found my Thanksgiving staple.
Date published: 2018-11-23
Rated 2 out of 5 by from So So Not a whole lot of flavor even with all the fresh herbs.
Date published: 2018-11-22
Rated 5 out of 5 by from Best mashed potatoes ever! I tasted these mashed potatoes at one of the W-S cooking classes. They were phenomenal! Absolutely the best mashed potatoes I've ever had! We didn't have any chives to sprinkle on at the end but it did not matter. The herbs were perfectly balanced! Sent the recipe to friends and will be making them for my Thanksgiving. I may not share.
Date published: 2018-11-14
Rated 5 out of 5 by from Perfect! All the flavors of a holiday packed in this aromatic batch of potatoes. I use it for both Thanksgiving and Christmas as a side dish. There is never any left! I do make my potatoes the day before. I'll start to infuse the cream just when when I pull the turkey out of the oven and let it reduce down as instructed. As the cream is simmering I'll rice the precooked potatoes and then put it all together with the butter. over a low heat. Absolutely perfect!
Date published: 2017-11-22
Rated 5 out of 5 by from Exquisite Taste Made it several times. Its better then the five-star steak restaurants. I love fine dining, but this is so much better. You have to try. I follow the recipe as is. Today, I did a bit different, I added 1/4 cup parmesan. Yum
Date published: 2017-10-24
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