Thyme & Rosemary  Infused Mashed Potatoes

Thyme & Rosemary Infused Mashed Potatoes

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  • 5 lbs russet potatoes, skinned and cut into 1 inch cubes
  • 1 1/2 cups water
  • 1 pint heavy cream
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 3 sage leaves
  • 1 tbsp black peppercorns
  • 2 cloves garlic, chopped
  • 1 stick unsalted butter
  • 2 tsp kosher salt 


Using a non-stick CanCooker JR or Companion, place on your Multi-Fuel Burner, stove or other heat source using medium low heat. Add water, potatoes and salt. Cook, stirring occasionally, for about 15-20 minutes. Remove potatoes and rinse out CanCooker. In a mixing bowl, mash the potatoes for a smooth consistency.

Place CanCooker back on heat source and add heavy cream, rosemary, thyme, sage, peppercorns and garlic. Simmer on medium low heat for 10 minutes stirring frequently. Use CanCooker Strainer Lid or strainer to separate liquid from herbs into a container. Pour 2/3 of infused herb creamed butter back into CanCooker and add mashed potatoes, stir together. Slowly add the remaining creamed butter, stirring until you get a smooth consistency.

Serve immediately.

Garnish with butter and green onion.