rosemary and thyme-infused mashed potatoes with cream


  • Pound russet potatoes

  • Cup water

  • Pint heavy cream

  • 2 rosemary sprigs

  • 3 thyme sprigs

  • 2 Tablespoon thyme leaves

  • 6 Sage, Leaves

  • 6 peppercorns

  • 2 garlic

  • 2 Butter, Sticks

  • To Taste salt

  • To Taste ground black pepper




When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.


For the mashed potatoes: Wash and peel the potatoes and cut into 1” cubes. Put potatoes in an oven safe dish with 1-1/2 cups water, cover and cook for 1 hour or until fork tender.


While the potatoes are cooking, combine the cream with the herbs, peppercorns, and garlic cloves in a small saucepan.


Place on the grill, cover, and allow to steep for 15 minutes. Strain the cream through a sieve to remove the herbs and garlic, place back in a saucepan and keep warm on the stove.


Drain and using a potato ricer or food mill, rice the potatoes back into the large stockpot. Slowly pour in two-thirds of the cream then stir in 1 stick of the butter and a tablespoon of salt. Continue to add more cream, butter and salt to reach desired consistency.


Serve immediately or keep warm over a water bath or in a slow cooker over the lowest setting. Enjoy!

Customer Service
Contact Us
844-ZGRILLS (Sales)
833 947 4557  (Support)
Investment Inquiries:
1801 E Holt Blvd, Ontario, CA 91761
  • Facebook
© 2021 by Z Grills Sales Center.