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Jamie's Garlicky Mashed Potatoes
By Chef Jamie Gwen


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 


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.