- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Jamie Gwen
Ingredients
- 6 Organic Russet Potato or Yukon Gold Potatoes peeled
- 8 Organic Garlic peeled and left whole
- 1/2 cup Half and Half
- 1/2 cup Sour Cream or Creme Fraiche
- 2 tablespoons Thyme finely chopped
- 2 tablespoons Tarragon finely chopped
- 2 tablespoons Oregano finely chopped
- Salt and Fresh Ground Black Pepper to taste
- 1/2 stick Unsalted Butter cut into pieces
Directions
Place the potatoes, garlic cloves, and a generous pinch of salt in a large pan and cover with cold water. Bring to a boil over high heat, then reduce to low and simmer until potatoes are tender, about 45 minutes.
Drain (do not discard the garlic cloves - leave them with the potatoes) and place in a large mixing bowl.
Meanwhile, in a small saucepan, combine the half & half, sour cream, herbs, salt and pepper. Bring to a simmer over low heat, whisking to combine.
Add the butter and allow to melt. Add the hot cream mixture to the potatoes. Using a potato masher (or an electric mixer on low speed), blend until smooth. Adjust the seasoning and serve.
