Description
Creamy and flavorful Garlic Herb Mashed Potatoes made with tender Yukon gold or russet potatoes, infused with garlic butter and fresh herbs like chives, thyme, and sage. Perfectly smooth and rich, these mashed potatoes are a comforting side dish ideal for family dinners and holiday meals.
Ingredients
Scale
Potatoes
- 2 pounds Yukon gold or russet potatoes, peeled and quartered or cubed
Butter and Cream
- 1/4 cup unsalted butter, divided (plus more for serving)
- 3/4 cup heavy cream, warmed (or half-and-half for a lighter version)
Garlic
- 4 cloves garlic, minced
Seasonings and Herbs
- 3/4 teaspoon salt (or more to taste)
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme (or rosemary), finely chopped
- 1 teaspoon fresh sage, finely chopped
Instructions
- Cook the Potatoes: Place the peeled and quartered potatoes in a large pot and cover them with salted water by about an inch. Bring the water to a boil over high heat, then reduce to low, cover the pot, and simmer the potatoes for 15-20 minutes until they are fork-tender and soft when pierced.
- Mash the Potatoes: Drain the cooked potatoes well and return them to the pot. Use a potato masher, ricer, or food mill to mash the potatoes until they are smooth and free of lumps for a creamy texture.
- Melt Butter and Infuse Garlic: In a small saucepan, melt the unsalted butter with the minced garlic over medium-low heat until fragrant, about 2 minutes. For a milder, sweeter garlic flavor, you can roast the garlic separately. After the butter and garlic are combined, stir in the warmed heavy cream and remove the mixture from heat.
- Combine Butter-Cream Mixture with Potatoes: Pour the garlic butter and cream mixture into the mashed potatoes. Mix thoroughly until the potatoes become creamy, smooth, and fully combined.
- Season and Add Herbs: Stir in salt, ground black pepper, finely chopped fresh chives, thyme, and sage gently to evenly distribute the flavors. Adjust seasoning according to your taste preferences.
- Serve Warm: Transfer the finished mashed potatoes to a serving dish. Dot the top with additional pats of butter for a glossy and indulgent finish. Serve immediately while warm.
Notes
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a fluffier consistency.
- Warming the cream before adding helps maintain the temperature and smoothness of the mashed potatoes.
- Roasting garlic separately will give a sweeter and milder garlic flavor compared to sautéing it in butter.
- Adjust salt and pepper to your preference, especially if using salted butter or additional toppings.
- For a lighter version, substitute heavy cream with half-and-half.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of cream or milk.
