This garlic & herb mashed potatoes recipe transforms simple potatoes into the
ultimate comfort food side dish. Creamy, garlicky, buttery, and oh so delicious, this easy recipe is going to be your new fall favorite.
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Mashed potatoes are a timeless classic that can elevate any plate. Serve them at a holiday dinner, a family gathering, or as part of a weeknight meal.
The key to exceptional mashed potatoes lies in selecting the right potatoes, cooking them just right, and adding generous amounts of fat and seasoning.
These garlic & herb mashed potatoes, ready in just 35 minutes, are the perfect accompaniment for recipes like my lamb loin chops, roast chicken, and tandoori turkey.
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Why you'll love this recipe
- Restaurant-quality results: These simple mashed potatoes are as good as the ones at your favorite steakhouse...guaranteed!
- Ultra-creamy texture: The right variety of potatoes, coupled with a perfect ratio of butter and cream, ensures a smooth, creamy texture every time.
- Make-ahead friendly: These mashed potatoes can be prepared in advance and reheated in the oven at 350℉, making this recipe perfect for entertaining and holiday meals.
Ingredient notes
- Potatoes: When selecting which potatoes to use, a 50% Russet, 50% Gold combination is best. The Russet or Idaho potatoes provide a fluffy texture, while the Gold or Yukon potatoes add a creamy richness.
- Butter: The herb-and-garlic butter from Kerrygold adds all the flavor without having to source garlic and herbs separately.
- Cream: Heavy cream adds necessary fat and moisture to the potatoes, helping to achieve the perfect creamy consistency.
- Seasoning: A dash of salt and black pepper powder helps round out all the other flavors in this garlic & herb mashed potatoes recipe.
- Chives: I love adding finely chopped chives for a pop of color and a delicate onion flavor.
Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.
Substitutions & variations
- Make it lighter: Replace half the heavy cream with chicken or vegetable stock for a lighter version that still has great flavor. Or, substitute the cream with whole milk.
- Try different potatoes: Use skin-on red potatoes for chunkier, more rustic mashed potatoes.
- Add cheese: Fold in shredded Parmesan, Gruyere, or sharp cheddar for extra richness and a savory depth.
- Make it vegan: Use vegan butter and substitute the cream and milk with full-fat coconut milk or cashew cream for dairy-free mashed potatoes.
- Change the herbs: Experiment with rosemary for an earthy, pine-like aroma, fresh thyme for subtle mint and lemon notes, or parsley, dill, tarragon, or sage, depending on what you're serving the potatoes with.
- Make it tangy: Stir in 2-3 tablespoons of sour cream or cream cheese for a tangy variation that pairs especially well with beef dishes.
Step-by-step instructions
- Step 1: Peel the potatoes, cut them into one-inch pieces, and add them to a saucepan with room-temperature water. Boil the potatoes until fully cooked. Strain and set aside for a few minutes to allow the steam to evaporate.
- Step 2: Add the salt, pepper, and cream, and start mashing the potatoes.
- Step 3: Make sure the butter is at room temperature before you slice it and add it to the potatoes. Continue mashing until the potatoes are soft, fluffy, and creamy.
- Step 4: Chop the chives and add them to your plated potatoes just before serving.
Expert Tips
- Cut potatoes evenly: Cut all potato pieces into uniform 1-2-inch pieces to ensure even cooking.
- Start in cold water: Always start potatoes in cold water, then bring to a boil. This ensures even cooking from the outside in.
- Don't overcook: potatoes should be fork-tender but not falling apart. Overcooked potatoes absorb too much water, becoming gluey.
- Drain thoroughly: Let the drained potatoes sit for 1-2 minutes to allow the excess moisture to evaporate. This prevents watery mashed potatoes.
- Room temperature dairy: Remove the butter and cream about 30 minutes before adding them to the potatoes. Cold dairy will cool down your potatoes and make them harder to mash smoothly.
- Don't overmix: use a potato masher or ricer, and mix gently by hand. Electric mixers can overwork the starches, resulting in a gluey, sticky texture.
Recipe FAQS
Transfer cooled mashed potatoes to an airtight container and refrigerate for up to 3 days. Mashed potatoes lose some texture when frozen, but they can be frozen for up to 2 months if needed.
Thaw overnight in the refrigerator if frozen, and reheat in the microwave for best results. Add additional butter and cream if necessary to help restore the texture.
There's no such thing as too many leftover mashed potatoes. Some of my favorite ways to use them are to make potato cutlets (aloo tikki), aloo paratha, potato cheese balls, or easy potato samosa.
Other sides you may like
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Perfect Creamy Mashed Potatoes
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Ingredients
- 0.5 lb russet potatoes
- 0.5 lb golden potatoes
- ¼ cup garlic and herb butter
- ¼ cup heavy whipping cream
- 0.5 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon chives
Instructions
- Wash, peel, and cut all the potatoes into 1-inch cubes (see notes)
- Add these to a pot and fill it with cold tap water untill the potatoes are well covered. (see notes)
- Boil on high till the potatoes are cooked enough for a knife to slide in easily.
- Strain the potatoes and let them sit in the strainer for 5 minutes so that all the liquid evaporates
- Add the salt and pepper to the potatoes and mash just enough to break them down slightly. (see notes)
- Add the heavy whipping cream, and mash some more.
- Add the slicde butter to the potatoes and continue to mash.
- Check the seasoning and adjust as necessary.
- Chop the chives and add them along with a thin pat of butter when plating the potatoes.
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