Garden Fresh Mashed Potatoes Print

Side Dishes & Soups,

These potatoes are inspired by a classic recipe in “Joy of Cooking”. A quick-simmered stock of onion, garlic, celery and bay leaf infuses the potatoes with aromatics, then a touch of cream adds a rich finish.

  • Prep Time

  • Cook Time

  • 6


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  • 2 1/2 cups water
  • 3 tablespoons butter
  • 2 cloves garlic
  • 1 celery stalk, cut in 4″ pieces
  • 1 slice onion, 1/2 inch thick
  • 1 small bay leaf
  • 1 sprig fresh thyme
  • 2 cups Idaho® Spuds™ Classic Flakes
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/3 cup heavy cream


  1. Place water, butter, garlic, celery, onion, bay and thyme in a medium saucepan; bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer until water is infused with flavor, about 10 minutes.
  2. Remove vegetables with a slotted spoon and discard. Reserve stock in the saucepan.
  3. Heat cream in a small microwave-safe container until just hot, about 30 seconds.
  4. Stir Idaho® Spuds™, salt and pepper into hot broth with a fork until mixture is just moistened and crumbly, about 5 seconds. Stir in hot cream until blended.

Nutritionals per serving

180 calories, 11g fat, (7g sat. fat), 35mg cholesterol, 3g protein, 18g carbohydrates, 270mg sodium, 1g fiber