Shelby Austin 🤍

Ingredients: -1 stick salted butter (extra 2-4 tablespoons for the top) (most people use unsalted to control the salt content. This dish needs plenty of salt, one thing I can’t stand is mashed potatoes that are bland, so I use salted butter and add salt) -1 garlic bulb -3 lbs russet potatoes (before anyone comes for me for using russet potatoes and not Yukon gold, I prefer the russet potatoes. Yes, I know this is a controversial opinion. You can sub these for Yukon gold if you want) -1/2 cup heavy cream -1/4 cup milk -a couple sprigs of thyme -SALT, pepper, and Tony’s creole seasoning (I add Tony’s to just about everything and rarely ever measure how much) Instructions: 1. Wash, peel, and cut into fourths the potatoes. Add to a medium pot of water and bring to a simmer. Simmer until fork tender, about 30-45 minutes. 2. Cut the top off of a garlic bulb, drizzle olive oil and salt on the top, wrap in tin foil and bake on 400F for 30-45 minutes while potatoes boil. 3. When potatoes are almost done, in another medium pot over low heat melt butter into heavy cream and milk. Add thyme and seasonings. Remove the thyme, and remove from heat one melted, set aside. 4. I use a stand mixer with a whisk attachment, if you’re super fancy you can use a potato ricer. I am not ✨fancy✨ and don’t have ✨time✨ for that. You can also use a hand mixer, works fine. Add the potatoes to the stand mixer, along with the melted butter/cream mixture, squeeze in the roasted garlic cloves, and, you guessed it, more salt(maybe I’m just a big back and like everything salty, so try adding just a little bit, and then tasting and checking as you go). 5. Mix the potatoes until creamy! Once there are no lumps, add in a serving dish. Melt 2-3 tbsps salted butter and use to top them and make them look fancy, I also topped mine with fresh thyme to look extra boujee. And enjoy! . . . . . . . . . . . #recipe #mashedpotatoes #holidays #thanksgiving #christmas