TIBS Garlic & Herbs Mashed Potatoes

Name: TIBS Garlic & Herbs Mashed Potatoes
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 4-6 serving(s)
Ingredients: 8 -10 russet potatoes (Skin off or on); 3 tablespoons sweet unsalted butter; 3 tablespoons olive oil; 1 tablespoon kosher salt; 1 teaspoon black pepper; 1/2 gallon milk (Can use heavy cream or half-n-half instead); 4 garlic cloves (chopped); 2 -3 fresh rosemary (twigs and leaves); 2 -3 fresh thyme (twigs and leaves); 2 -3 fresh sage (twigs and leaves)

Submitted by Mr Tibs

"This is the best mashed potatoes recipe EVER! With or without the garlic & herbs. It's all in the technique. Try it any you'll never have the desire to try another."

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Ready In:: 4hrs 30mins
Ingredients:: 10
Serves:: 4-6

ingredients

8 -10 russet potatoes (Skin off or on)
3 tablespoons sweet unsalted butter
3 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
¹⁄₂ gallon milk (Can use heavy cream or half-n-half instead)
4 garlic cloves (chopped)
2 -3 fresh rosemary (twigs and leaves)
2 -3 fresh thyme (twigs and leaves)
2 -3 fresh sage (twigs and leaves)

directions

Wash, peel (optional), and slice potatoes into chunks (approx 1/2 inch - 1 inch thick).
In a large pot, pour milk, heavy cream, or half-n-half.
Add garlic, rosemary, thyme, sage, kosher salt and black pepper. Mix thoroughly.
Add potatoes. Stir. Cover and place in refrigerator for 3-4 hours.
Remove pot from refrigerator. Set on stove. Add butter and simmer on medium heat, stirring every few minutes, until potatoes are tender. (Approx 30 min.).
Place colander over large mixing bowl. Pour potatoes and herbs into colander and allow the bowl to catch as much of the juices without flowing over.
Remove the rosemary, thyme, and sage stems.
Add potatoes to another large pot or mixing bowl. Pour juices in a little at a time while you whip and mash potatoes until all lumps are gone and it has reached the desired consistency. Add salt and pepper to taste.
Serve.
NOTE: For country style mashed potatoes, leave the skin on or off (I like it on) and omit the garlic, rosemary, thyme, and sage.

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RECIPE SUBMITTED BY

Mr Tibs

Wichita Falls, Texas

I'm a single Dad of 3 kids. I've been a bachelor for 15 years. I took an interest in cooking at an early age. My Mom is a fantastic cook. Before I was ever allowed to cook a meal on her stove, she taught me the importance of spices. After high school, I split time as a ranch hand and cook for a renowned area restaurant. I went to chili cook offs with the owner and over the years I also served as a judge for a few. I have always enjoyed grilling and smoking more than anything else I cook. I have created many of my own recipes. And adapted others to my personal tastes. I have cooked for a lot of people over the years. And although I never entered a contest myself, many people who have not only entered but won big contests have tried my food. And I have often been asked why I don't enter. The answer is simple. My reward is the look of satisfaction on people's faces when they enjoy what they are eating. I don't need a trophy to enjoy the art of cooking. I just want to serve a good meal to good people who appreciate it.

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