Mashed Potatoes with Tarragon

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Average: 2.8 (10 votes)

Thanksgiving without mashed potatoes leaves me feeling like something is missing. I've added a little zing with the tarragon and hope you find it fun.


  • 4 pounds yukon gold potatoes, peeled and cut into 1/2 inch chunks
  • coarse salt
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, softened
  • 1 tablespoon fresh tarragon


  1. Cover potatoes with water in a large sauce pan and bring to a boil. Reduce heat and cook until fork tender. Drain.
  2. Heat milk and cream in a small pan over medium-low heat.
  3. Mash potatoes with electric or hand mixer while pouring the warm milk over them.
  4. Stir in butter, add tarragon, salt and pepper to taste.
  5. Use immediately or refrigerate up to 3 days; reheat before using.


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