In this twist on the Thanksgiving classic, potatoes are mashed with a garlic, peppercorn, and thyme-infused mixture, then topped with a lemony scallion relish which adds a hit of brightness (plus a pop of color) to the rich and creamy side—no gravy required. Bid farewell to bland mashed potatoes forever!
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- Yields:
- 8 serving(s)
- Total Time:
- 35 mins
- Cal/Serv:
- 277
Ingredients
- 3 lb.
lb. Yukon gold potatoes, peeled and cut into large pieces
-
Kosher salt and freshly cracked black pepper
- 1 1/4 c.
half-and-half
- 1
head garlic, halved horizontally
- 8
sprigs fresh thyme plus 2 tsp. leaves
- 6
black peppercorns
- 8 tbsp.
unsalted butter, divided
- 3
scallions
- 1/2 tsp.
grated lemon zest
Directions
-
- Step 1Place potatoes in large pot, add cold water to cover and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer until just tender, 15 to 18 minutes. Drain potatoes and return to pot.
- Step 2Meanwhile, in small saucepan, bring half-and-half, garlic, thyme sprigs, peppercorns, and 4 tablespoons butter to a simmer; simmer 5 minutes. Remove from heat and let sit until potatoes are ready.
- Step 3While potatoes are cooking, thinly slice scallions. In small bowl, microwave remaining 4 tablespoons butter and thyme leaves until melted, 40 seconds. Stir in scallions, lemon zest, 1/4 teaspoon salt, and 1/2 teaspoon cracked pepper and set aside.
- Step 4Strain half-and-half mixture into pot with potatoes. Add 1/2 teaspoon salt and mash. Transfer to serving bowl and spoon scallion butter on top.
NUTRITIONAL INFORMATION (per serving): About 277 cal, 15.5 g fat (9.5 g sat), 4 g pro, 271 mg sodium, 32 g carb, 3 g fiber
Did you make this recipe? Comment below!
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
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Source : Goodhousekeeping
