The Bear Herb-Infused Mash

I love making this herb-infused mash when I want a side dish that’s simple yet deeply aromatic. The combination of buttery mashed potatoes with the subtle perfume of thyme, rosemary, and bay leaves feels both rustic and elegant—like something straight from a cozy kitchen scene in The Bear.

Why You’ll Love This Recipe

I like that this mash goes beyond the usual creamy potato dish. By infusing the milk with fresh herbs, it gains layers of flavor that make it stand out without extra effort. The butter makes it rich and silky, and the herbal notes pair beautifully with roasted meats, grilled vegetables, or even just on its own with a drizzle of olive oil. It’s soothing, fragrant, and full of warmth.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
4 large potatoes (about 800g)
Salt
30g butter
110ml milk
Bouquet garni
2 bay leaves
a small bunch of thyme
3 sprigs of rosemary

Directions

1. Peel and cut the potatoes into even chunks. Rinse them briefly under cold water to remove excess starch.
2. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until tender when pierced with a fork (about 15–20 minutes).
3. While the potatoes cook, gently warm the milk in a small saucepan with the bouquet garni, bay leaves, thyme, and rosemary. Bring it just to a simmer, then remove from heat and let it steep for about 10 minutes. This allows the milk to absorb all the lovely herbal aromas.
4. Drain the cooked potatoes and let them sit in the pot for a minute to steam off excess moisture.
5. Remove the herbs from the infused milk and discard them.
6. Mash the potatoes with the butter until smooth and fluffy, then slowly add the warm infused milk while mashing or whisking, until the texture is creamy and soft.
7. Season generously with salt to taste, and serve immediately.

Servings and Timing

This recipe serves 4 people as a side dish.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• For extra richness, I sometimes replace half the milk with cream.
• To make it dairy-free, use olive oil and oat or almond milk instead of butter and cow’s milk—the herb infusion still works beautifully.
• I occasionally add roasted garlic cloves to the mash for a sweet, nutty twist.
• For a more rustic texture, I mash the potatoes by hand and leave some small chunks.
• A touch of lemon zest or cracked black pepper gives the mash a bright, fresh finish.

Storage/Reheating

I store leftover mash in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk and a small knob of butter, then warm it gently on the stove or in the microwave until smooth again. It also freezes well—just thaw it overnight in the fridge and reheat with a bit of extra milk.

FAQs

What are the best potatoes to use?

I prefer starchy potatoes like Yukon Gold or Maris Piper—they mash into a smooth, fluffy texture that absorbs the infused milk perfectly.

Can I skip the herb infusion step?

You could, but that step is what makes this recipe special. Infusing the milk layers the potatoes with delicate herbal flavor you can’t achieve by just adding herbs at the end.

What is a bouquet garni?

It’s a small bundle of herbs tied together (often with kitchen string) used to infuse flavor into liquids. In this recipe, thyme and rosemary with bay leaves make the perfect bouquet.

Can I make this ahead of time?

Yes, you can prepare it earlier in the day, then reheat gently with a little extra milk before serving. Just don’t over-stir when reheating or it might become gluey.

How do I keep the mash from turning gummy?

I make sure to mash while the potatoes are still hot and add warm (not cold) milk and butter gradually. Overworking the potatoes can release starch and make them sticky.

Can I use dried herbs instead of fresh?

Fresh herbs give the best flavor, but if using dried, reduce the amount to about 1 teaspoon each and strain the milk carefully after infusion.

Can I add garlic to the milk infusion?

Yes! I often add a crushed clove or two of garlic with the herbs—it gives the mash a lovely savory depth.

What dishes pair best with this mash?

It’s perfect with roasted chicken, grilled steak, or even sautéed mushrooms. I also love it with braised short ribs or slow-cooked lamb.

How can I make it vegan?

Swap the butter for vegan margarine or olive oil, and the milk for a creamy plant-based alternative. The herb infusion still delivers beautiful flavor.

Can I use this mash for other recipes?

Absolutely. I sometimes use it as a topping for shepherd’s pie or spread it under poached eggs for a comforting brunch dish.

Conclusion

I find this herb-infused mash to be one of those quietly impressive dishes that turns a simple meal into something memorable. The combination of silky potatoes and aromatic herbs makes every bite comforting yet refined. It’s a staple side that never fails to impress and always reminds me of the power of simple, well-balanced flavors.

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