Side Dish Mackiel Family recipe

Shaun Mackiel’s Roasted Garlic & Herb Fluffy Mash

 

My brother happens to be a wonderful cook. He is always exploring or trying new recipes, but for this time of year, one staple is mashed potatoes. Honestly, he makes them a little different each time, but wanted to use Gordon Ramsay’s version this holiday. Soooo decadent…! Anyway, I love watching him cook!

SERVINGS: 6
PREP TIME: 10
COOK TIME: 25

Ingredients

  • 3 lbs of Yukon gold OR Idaho russets, cubed (I prefer skin but you can remove)
  • 2 tbsp of fresh thyme, crushed/very finely chopped
  • 2 tbsp of fresh rosemary, crushed/very finely chopped
  • 4 tbsp of fresh parsley or dill, finely chopped
  • 4 tbsp of chives, finely chopped (save some for garnish)
  • 4 garlic cloves (crushed)
  • 3 ounces of salted butter (Irish is best <3)
  • 100 ml of whole milk (you can substitute oat, almond or coconut milk).
  • 100 ml of heavy or light cream
  • Sea salt and freshly ground pepper

Steps

  1. Bring a large pot of salted water to a boil, add the cubed potatoes, & cook for 15 minutes with lid on.
  2. While potatoes are boiling, heat the butter in a smaller saucepan, then add the garlic, crushed thyme & rosemary and saute for 2-3 mins or until garlic is golden brown.
  3. Pour in milk & cream, bring to a simmer, then add parsley/dill & chives. Cook another 2-3 mins.
  4. For the fluffiest mash as soon as potatoes are cooked, drain in colander, and put them through a potato ricer immediately returning them to large pot. Note:  If you do not have a potato ricer, return them to the large pot immediately and mash until smooth using hand masher.
  5. Pour over herb/butter mixture from smaller saucepan and continue stirring until evenly mixed.
  6. Add sea salt & ground pepper, continue mixing/stirring until mash is smooth & seasoning is even, serve in your favorite large bowl & garnish with remaining chives!

BON APETITE!