Description
Creamy and flavorful Garlic Herb Mashed Potatoes made with Yukon gold or russet potatoes, infused with fresh herbs and garlic, and enriched with butter and warm cream. Perfect as a comforting side dish for any meal.
Ingredients
Scale
Potatoes
- 2 pounds Yukon gold or russet potatoes, peeled and quartered or cubed
Dairy & Fats
- 1/4 cup unsalted butter, divided (plus more for serving)
- 3/4 cup heavy cream, warmed (or half-and-half for a slightly lighter version)
Herbs & Seasonings
- 4 cloves garlic, minced
- 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 Potatoes: Place the peeled and quartered or cubed 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 the heat to low, cover the pot, and let the potatoes simmer for 15-20 minutes, or until they are fork-tender and soft when pierced.
- Mash Potatoes: Drain the potatoes thoroughly and return them to the pot. Use a potato masher, ricer, or food mill to mash the potatoes until smooth and lump-free, ensuring a creamy texture.
- Prepare Garlic Butter Cream: In a small saucepan over medium-low heat, melt the butter with the minced garlic until fragrant, about 2 minutes. For a sweeter, milder flavor, you can roast the garlic separately. Then, stir in the warm heavy cream and remove the mixture from heat.
- Combine Ingredients: Pour the garlic butter cream mixture into the mashed potatoes. Mix well until the potatoes become creamy, smooth, and fully combined with the liquid mixture.
- Season and Add Herbs: Add salt, ground black pepper, fresh chives, thyme, and sage to the mashed potatoes. Stir gently to incorporate all the flavors evenly. Adjust the seasoning to taste as desired.
- Serve: Transfer the mashed potatoes to a serving dish. Dot with additional pats of butter for a glossy, indulgent finish. Serve warm and enjoy.
Notes
- Use Yukon gold potatoes for a naturally buttery flavor and creamy texture, or russet potatoes for a fluffier mash.
- For a lighter version, substitute half-and-half for the heavy cream.
- Roasting garlic before adding yields a sweeter, less pungent flavor to the potatoes.
- Fresh herbs enhance flavor; dried herbs can be used at reduced quantities but fresh is preferred.
- Adjust salt and pepper according to your taste preference.
- Serve immediately for best texture; mashed potatoes can be reheated gently with additional cream or butter if needed.
