Make the creamiest, most buttery garlic-herb mashed potatoes of your life. This foolproof recipe delivers ultra-smooth results every time. Perfect for weeknights or holidays alike.
Thanksgiving (well, American Thanksgiving, as the Canadian one just passed!) is just around the corner and you must be thinking of how to craft your perfect meal. Whatever you decide to do, in my opinion mashed potatoes are worthy of being on any Thanksgiving menu. I hope you’re reading this not too soon before the big occasion! If you are, that’s fine as this herb and garlic mashed potatoes recipe can be made in a pinch! However, when it comes to having a successful dinner party, I really think that planning your meal will make you more efficient and reduce stress in the kitchen! Learn about the magic of meal planning and preparing your grocery list in advance in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!. Combine those tips with putting your heart on a plate by preparing this exciting new variation to mashed potatoes as part of your Live to Cook one month challenge, you’re in for an unforgettable Thanksgiving that will delight all of your loved ones!
30 min
4 servings
medium
Super Smooth and Buttery Garlic-Herb Mashed Potatoes
Check out the video to see how easy and creamy these Buttery Garlic-Herb Mashed Potatoes come together to make your holidays extra special! If you haven’t already, please subscribe to my YouTube channel and be sure to hit the bell button to be notified when all of my new video recipes go live! Let’s get mashing!
What Herbs are Used in Buttery Garlic-Herb Mashed Potatoes?▼
The combination of herbs I’ll use in this mashed potatoes recipe will be fresh thyme, fresh rosemary, and fresh chives. However, other great herbs that can work in mashed potatoes are sage, parsley, basil and oregano. This particular trio worked out for me, but feel free to experiment with some different variations!
What are the best potatoes to use for Garlic-Herb Mashed Potatoes?▼
I say this for pretty much all of my potato recipes: Yukon gold yellow potatoes. I don’t like to use russet potatoes because I find they do not have much flavour. Plus, we’re peeling the potatoes in this case, so there’s no need for the skin, which is an attribute of russet potatoes. Additionally, white potatoes don’t have much taste, and you won’t get the iconic yellow colour that you think of when you think of mashed potatoes! Yukon gold always deliver in flavour and quality, plus they’re so versatile!
Ingredients for Garlic-Herb Mashed Potatoes
Scroll to the bottom of this post or press the “Jump to Recipe” button for the FULL PRINTABLE RECIPE CARD to save the recipe for later and to see all ingredient quantities. You can also scale the recipe based on how many portions of mashed potatoes you need so that you know the right amount of potatoes you’ll require along with everything else - no need to calculate ratios!
Potatoes: You’ll need to boil and peel them first.
Unsalted butter: It’s ideal to use unsalted butter in order to control the amount of salt in the actual mashed potatoes. You’ll also need butter for the garlic.
Half and half cream: The key to making the potatoes creamy! This cream gives you the right balance of creaminess without weighing down the potatoes.
Garlic cloves: It wouldn’t be called Garlic-Herb Mashed Potatoes without a couple of cloves of garlic! We’ll saute some garlic with butter.
Herbs: Fresh thyme, fresh rosemary, and fresh chives.
Salt and pepper: We’ll complete this dish with some freshly ground pepper at the end, and of course we need salt to enhance all the flavors here!
How to Make Garlic-Herb Mashed Potatoes
Boiling the Potatoes
Before boiling your potatoes using either method, be sure to thoroughly rinse your potatoes to remove any dirt.
On the Stove Top
In a pot or saucepan, add enough water to fit the potatoes. Bring the water up to a boil and season with salt. Boil potatoes uncovered for 15- 30 minutes, depending on the size of your potatoes.
To check if the potatoes are cooked, insert a fork or knife through the thickest part of the potato. If it inserts easily, the potatoes are cooked.
Instant Pot
Insert the trivet in the Instant Pot and place the potatoes on the trivet. Pour 1/4 to 1/3 cup of water over the potatoes.
Close the Instant Pot and ensure the Instant Pot is in Sealing mode. Select the Steam setting and cook for 12 minutes, allowing for the pressure to release naturally.
Once the pressure has released, remove the lid. Insert a fork to check if the potatoes are completely cooked.
To Make the Roasted Garlic
At the same time, heat butter in a separate pan and once molten, add the chopped garlic. Gently sizzle until the garlic is fragrant and has become golden brown. Keep the butter and cream mixture lukewarm until the potatoes are prepared.
To Cook the Herbs
While the potatoes are cooking, add the cream to a sauce pan, along with the thyme and rosemary sprigs. Bring the cream up to a gentle simmer and cook until the herbs have scented the cream, about 5-10 minutes.
To Prepare the Mashed Potatoes
Peel the potatoes while still warm and add to a large bowl or in the bowl of your stand mixer.
Add a sieve over the bowl and filter the cream through it. Remove the sieve. Add the butter and garlic mixture and then using the paddle attachment, start mixing the potatoes at the lowest speed. (if using a hand mixer or a large whisk, start whisking as you pour the butter).
Once the potatoes have reached a creamy consistency, season with salt and pepper and continue mixing at medium speed until it has reached a consistency of your liking.
Correct for seasoning and top with freshly chopped chives. Serve warm and enjoy!
Tips to Master the Best Butter and Herb Mashed Potatoes
Use Yukon gold potatoes because they are the most “potato-y” of the potatoes! They’re waxy and creamy, and they’ll be the key to achieving the perfect color for your mashed potatoes.
Keep the cream and herb mixture AND the butter and garlic mixture warm so that you can add the warm ingredients into the warm, cooked potatoes once you’ve peeled them. This will ensure that you can whip the mashed potatoes up fresh and serve when everything is at their optimal flavor.
Cooking the garlic pieces until they are golden brown and crispy will really intensify the flavor of the garlic, almost turning it nutty. If you’re not into that, then cook the garlic for less time.
The previous point also applies for the cream scented with the herbs. The longer you simmer the herbs, the more intense their flavors in the cream will be.
For this recipe, I used the paddle attachment for my stand mixer to make these Garlic Butter Mashed Potatoes since I wanted more texture. If you want the mashed potatoes to be completely smooth, use the whisk attachment.
Can you Make Garlic-Herb Mashed Potatoes iN Advance?▼
Yes you can but will there be any leftovers? Just kidding, I understand why you would want to make them in advance! While your mashed potatoes will taste their best fresh of course, if you have a lot of components to make as part of your holiday meal, then I would definitely recommend making your Garlic-Herb Mashed Potatoes early so that you can focus on the rest of the meal. Store your mashed potatoes in an airtight container in the refrigerator for about 3-4 days. To reheat, you simply need to microwave for about a minute or two, depending on how much mashed potatoes you’re reheating. Be sure to stir at 30 second intervals so that the mashed potatoes are evenly warmed through.
Topping Variations for Garlic-Herb Mashed Potatoes
Cheese: You can try grated cheddar cheese, or even mix in cream cheese.
Sour cream: For topping.
Chopped bacon bits: To garnish
A dollop of butter: A really nice topper!
Roasted garlic pieces
How to Serve Herb and Garlic Mashed Potatoes
You can enjoy these butter garlic and herb mashed potatoes with so many proteins as part of a main meal! These mashed potatoes are amazing to be a part of your special Thanksgiving dinner or just for a casual night because they’re so quick to make! Here are some pairing ideas to make your own custom meal:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Super Smooth and Buttery Garlic-Herb Mashed Potatoes
Make the creamiest, most buttery garlic-herb mashed potatoes of your life. This foolproof recipe delivers ultra-smooth results every time. Perfect for weeknights or holidays alike.
In a pot or saucepan, add enough water to fit the potatoes. Bring the water up to a boil and season with salt
In a pot or saucepan, add enough water to fit the potatoes. Bring the water up to a boil and season with salt
3
Add the potatoes and lower heat to medium. Boil potatoes uncovered for 15- 30 minutes, depending on the size of your potatoes.
Add the potatoes and lower heat to medium. Boil potatoes uncovered for 15- 30 minutes, depending on the size of your potatoes.
4
To check if the potatoes are cooked, insert a fork or knife through the thickest part of the potato. If it inserts easily, the potatoes are cooked.
To check if the potatoes are cooked, insert a fork or knife through the thickest part of the potato. If it inserts easily, the potatoes are cooked.
To boil the potatoes (Instant Pot version)
1
Thoroughly rinse potatoes and scrub any dirt off.
Thoroughly rinse potatoes and scrub any dirt off.
2
Insert trivet in the Instant Pot and place potatoes on trivet
Insert trivet in the Instant Pot and place potatoes on trivet
3
Pour between ¼–⅓ cup of water over potatoes.
Pour between ¼–⅓ cup of water over potatoes.
4
Close lid and ensure Instant Pot is in Sealing Mode.
Close lid and ensure Instant Pot is in Sealing Mode.
5
Select Steam setting and cook for 12 minutes, let pressure release naturally.
Select Steam setting and cook for 12 minutes, let pressure release naturally.
6
Try inserting a fork or knife to ensure the centre of the potatoes are cooked.
Try inserting a fork or knife to ensure the centre of the potatoes are cooked.
To prepare the mashed potatoes
1
While the potatoes are cooking, add the cream to a sauce pan, along with the thyme and rosemary sprigs. Bring the cream up to a gentle simmer and cook until the herbs have scented the cream, about 5-10 minutes.
While the potatoes are cooking, add the cream to a sauce pan, along with the thyme and rosemary sprigs. Bring the cream up to a gentle simmer and cook until the herbs have scented the cream, about 5-10 minutes.
2
At the same time, heat butter in a separate pan and once molten, add the chopped garlic. Gently sizzle until the garlic is fragrant and has become golden brown. Keep the butter and cream mixture lukewarm until the potatoes are prepared.
At the same time, heat butter in a separate pan and once molten, add the chopped garlic. Gently sizzle until the garlic is fragrant and has become golden brown. Keep the butter and cream mixture lukewarm until the potatoes are prepared.
3
Peel the potatoes while still warm and add to a large bowl or in the bowl of your stand mixture. Add a sieve over the bowl and filter the cream through it. Remove the sieve. Add the butter and garlic mixture and then using the paddle attachment, start mixing the potatoes at the lowest speed. (if using a hand mixer or a large whisk, start whisking as you pour the butter).
Peel the potatoes while still warm and add to a large bowl or in the bowl of your stand mixture. Add a sieve over the bowl and filter the cream through it. Remove the sieve. Add the butter and garlic mixture and then using the paddle attachment, start mixing the potatoes at the lowest speed. (if using a hand mixer or a large whisk, start whisking as you pour the butter).
4
Once the potatoes have reached a creamy consistency, season with salt and pepper and continue mixing at medium speed until it has reached a consistency of your liking.
Once the potatoes have reached a creamy consistency, season with salt and pepper and continue mixing at medium speed until it has reached a consistency of your liking.
5
Correct for seasoning and top with freshly chopped chives. Serve warm.
Correct for seasoning and top with freshly chopped chives. Serve warm.
Notes
•While boiling potatoes on the stove top, you run the risk of boiling it for too long. This will clog the potatoes with water, resulting in watery mashed potatoes. Check every 2-3 minutes after the 15 minute mark.If potatoes are 250 g in weight, increase cooking time by 2-3 minutes, if 300-350 g, increase cooking time by 4-6 minutes and so on.In case potatoes are raw in the centre, pricking potatoes with a fork can help with an even cook
Nutrition per serving
221
Calories
4g
Protein
20g
Carbs
14g
Fat
2g
Fiber
1g
Sugar
682mg
Sodium
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Tested & written in Anadi’s kitchen
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