Recipe courtesy of Chef Alex Shea of Mark’s East Side, Appleton
The idea for these mashed potatoes came from wanting something more than your average plain mashed potatoes. They are smooth and creamy with a hint of garlic and herbs; not to be overpowering.
Cover potatoes with water in a medium saucepan and boil on high until soft. Strain potatoes and place in stand mixer with wire whip attachment. Mix potatoes on low speed for 1 minute. Add remaining ingredients and gradually increase speed to high. Whip till soft peak.