Most of these substitutes are readily available in your pantry or at your local grocery store. Now with a pot of fragrant, buttery, and rich garlic thyme mashed potatoes planned for dinner the question becomes what to serve it with! There are so many yummy ways to top it and lots of fantastic mains to serve it alongside of.If you need an excellent marjoram substitute, you will love these 12 substitutes for marjoram. How to Serve – Toppings & Main Dish Pairings Let the potatoes cook until they break with no resistance. I’ve seen other recipes recommend hand mixers…but use with caution, don’t ruin your hard work by overmixing in the last minutes. My immersion blender has different speeds which lets me go nice and slow. Instead use a ricer, hand held potato masher, or an immersion blender to get them nice and creamy. Do NOT use a blender or food processor, tempting as it may be. It’s SO easy to end up with gluey potatoes simply because you’ve been trying to get them smooth for too long, or too fast. Don’t Mix Fast or Too Long – This is the number one tip.It’ll make the process so much faster and easier. Mix while Hot – For the same reason as above, make sure your potatoes are still warm while you mash and mix them.Strain out the thyme – All that herb flavor is infused in the cream and to keep the potatoes super smooth, you’ll want to take all the herb out! Use a fine mesh strainer.That will cool them down and you’re more likely to get lumps. Warm up the Butter & Milk – To help everything mix smoothly and get nice and fluffy, don’t add cold butter or cold cream to the potatoes.Cook to Fork Tender – Let the potatoes cook until they are soft enough to slide off the fork with no resistance or break apart under a knife.Instead, drop the chopped potatoes into room temp or cold water and let them get hot together. Start with Cold Water – Dropping chunks of potato into water that’s already boiling may sound faster, but it usually results in the outsides cooking fast and disintegrating, before the middle of your potato chunks are tender.Use these tips to make sure they’re perfect every time, whether you’re making this recipe, or your own variation Infuse the butter and cream with thyme and garlic while the potatoes boil so it’s ready when you are. Mashed potatoes aren’t complicated right? You’d be surprised at how easy it is to go from soft and buttery to thick and gluey. How to Make Fluffy & Soft Mashed Potatoes Salt & pepper – I always use coarse kosher salt, and black pepper from a pepper mill for my savory recipes.You can skip it if you need to, but I really recommend it. Dijon mustard – This adds a very slight acidic note that elevates the buttery, richness of all the other ingredients.You’ll need 1 teaspoon of garlic powder if you’re swapping it in. Garlic cloves – Again – go fresh! Garlic powder can work in a pinch, but it doesn’t infuse as well.But to use dried you’ll want about 2 teaspoons total to replace the fresh sprigs. If you can’t find it or don’t have it, I’d recommend fresh rosemary as a backup. Fresh thyme – I really recommend fresh if at all possible.Butter – Use unsalted so you’re able to control the seasoning better.For non-dairy, I recommend a creamy oat milk. Heavy cream – Whipping cream or heavy cream creates a lovely richness in mashed potatoes, but it’s also perfectly find to use milk.You can also use Yukon Gold, but I do not recommend using red or white potatoes, they tend to get dense and gluey. Russet potatoes – I like the fluffiness that comes from using a high starch potatoes like russets or Idaho potatoes.My recipe uses variations of those with a few additions to achieve the smoothest, richest mash possible. Mashed potatoes at the core are very simple, milk, potatoes, butter, salt. Garlic Thyme Mashed Potatoes Ingredients and Substitutions
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