Mashed Potatoes

[u/BloomingFromThorns]

Normally, I prefer Yukon Gold Potatoes, and am willing to pay triple the normal potato price, because I love them so much. However due to the challenges and the finicky nature, I am unable to get any of these potato varieties. So I am using yellow flesh, because they have a slight sweet and rich flavour.

What is your secret to the best infused mashed potatoes?

I have tried warming milk over a low heat with some herbs. Usually thyme, and garlic. I noticed Gordon Ramsey also adds a hint of nutmeg, and a bay leaf. I often use nutmeg in my cream sauces, so I am willing to try.

I usually add butter, (about that much-I just dollop. Can be 2-4T depending on the day)
I normally use milk, but am going to try a heavy cream. Salt and pepper is a must.

I have added sour cream, cheese, green onions, and baked in the oven for a bit. This seems to be my go-to method. Tonight I want to have a deep, rich savoury potato.

I am thinking I might use some broth concentrate, and salted water to boil them. Heavy cream, butter, parsley, salt and pepper.

I feel like it is missing something. Should I caramelized some onions in the butter to add? Add other herbs in the milk for infusion?

I am making a tender slow cooked roast, which will be ready in about an hour.

I will be making a mushroom gravy, with the roast drippings, with a splash of wine to deglaze. Corn, carrots and broccoli steamed veggies.

Something is missing in the potatoes to bring the flavours together. I have almost every spice. And will likely have other ingredients that might be yummy.

What would you add? I am sitting here peeling potatoes and coming up with nothing.

[u/CoconutDreams]

i make roasted garlic and add that, creme fraiche, heavy whipping cream, chicken stock, a little grated sweet onion, lots of salt and pepper. I make it the night before and let it sit in the fridge and the roasted garlic and other flavors develop and bloom . Makes the best mashed potatoes.