By Laura
Posted Feb 19, 2020, Updated Mar 15, 2024
5 from 19 votes
12 Comments
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These herb-infused garlic mashed potatoes are the best mashed potatoes you will ever eat. They are creamy, fluffy buttery and so insanely delicious you will never make another mashed potatoes recipe again. Plus they’re easy to make and can be prepared ahead of time!
Ritch and I went on a date and ordered mashed potatoes with our dinner. Something we wouldn’t normally do (we’re fries people), but I am soglad that we did. Because those life-changing spuds were the absolute best we’d ever had, and I set out to recreate them ASAP.
After many tests, I created this recipe for the best mashed potatoes ever. They are infused with herbs, loaded with garlic and so creamy and fluffy they are irresistible. Plus they are easy to make, and can be prepared ahead of time and reheated on special holidays (like Thanksgiving, Christmas, etc.).The leftovers also make great potato pancakes or a topping for shepherd’s pie!
This mashed potatoes recipe is truly special. The potatoes are boiled, along with fresh herbs, riced and combined with toasted garlic, butter, & chives (among other ingredients). Let’s dive in and chat about how to make mashed potatoes!You can also try these slightly easier cream cheese mashed potatoes.
Herb Mashed Potatoes Recipe: Ingredients & Substituions
Now that we have discussedhow to make mashed potatoes, let’s chat about the ingredients in this mashed potatoes recipe and possible substitutions.
- Potatoes. I recommend using Yukon gold potatoes or russet potatoes for the best flavor and texture.
- Fresh herbs (rosemary, chives, sage, parsley). I have included our favorite combination of fresh herbs for the best flavor, feel free to add your favorites to make this mashed potatoes recipe your own.
- Salted butter. I don’t recommend substituting anything for the butter. It is a critical ingredient for the taste and texture of these creamy mashed potatoes.
- Minced garlic.Freshly roasted and mashed garlic can be used in place of minced garlic. You can even try adding garlic powder instead (with the salt and pepper) if you don’t have any other options.
- Half and half/Whole milk.You need about 1 ¼ cups of liquid dairy. You can use different amounts of half and half and whole milk, or substitute heavy cream for the half and half.
- Fresh Chives.The addition of fresh chives takes these mashed potatoes from good to great. Sure, you can leave them out and still end up with amazing spuds, but I recommend using them!
How to Make Mashed Potatoes
The method to this mashed potatoes recipe is important, so follow along as I walk through the process step-by-step. Don’t forget to watch the video as well.
Peel & Cut Potatoes
For fluffy, creamy mashed potatoes you will need to remove the potato skins. Use a potato peeler to peel the potatoes, then cut them into quarters. Remember, the size of the potatoes will determine how long they take to be fully cooked in the boiling water. Smaller pieces will cook faster, and visa versa.
Boil Potatoes & Herbs
I wanted to create herb-infused spuds using fresh herbs, without adding hard-to-chew herbs (like rosemary and sage leaves) to the final product. To do this I experimented with boiling the potatoes with sprigs of our favorite fresh herbs: rosemary, chives, parsley, and sage, and the result was amazing.
The herbs impart just the right amount of flavor to the potatoes which really makes this the best mashed potatoes recipe ever! To begin, add all the ingredients to a large stockpot, then fill it with cold water to cover the potatoes by 1″. Then cover the pot and bring the water to a boil.
Once boiling, uncover the pot and boil until the potatoes are cooked and fork-tender, which takes 25-35 minutes depending on the size of the potato chunks. They are done when they fall apart when touched with a fork.
Rice thePotatoes
Drain potatoes and remove herb sprigs. Put the potato pieces through a potato ricer, and rice them into a medium bowl.
People often ask if this step can be skipped, and the answer is no, and yes. No if you want the fluffiest mashed potatoes you’ve ever had. Yes if you’re ok with a denser, thicker (but still soft and creamy) end result. If you don’t rice the potatoes, you will need to use a potato masher and mash them into the butter/garlic after sautéing later in the recipe.
Assemble the Mashed Potatoes
After you have riced the potatoes, melt the butter with the garlic in a large stockpot. Cook garlic for 1 minute after the butter has melted to give it a nice toasty flavor.
Next, add riced potatoes to the butter and garlic and stir to combine. If you didn’t rice the potatoes, then this is when you would add the potato pieces to the butter/garlic and use a potato masher to mash them.
Add whole milk and half and half and stir to combine. Be sure the milk and cream areroom temperature.
Add chopped chives, salt and pepper. Stir until evenly distributed.
Taste test the mashed potatoes at this point and adjust the seasonings to your liking.
To Make Ahead
I always make these mashed potatoes the day before a big holiday (Thanksgiving, Christmas, etc.), just like this sausage stuffing and homemade cranberry sauce. To do this, follow the recipe then put the mashed potatoes into a small dutch oven or baking dish with an oven-safe lid and store them in the refrigerator overnight.
On the day you’d like to serve them, remove them from the refrigerator. Preheat the oven to 350 degrees F. Cover the mashed potatoes and put them in the preheated oven until they are warmed through. You may need to add a touch extra liquid to the mashed potatoes if they dry out a little. I also like melting some butter on top as they warm up for presentation and taste.
Serve
I suggest serving the mashed potatoes topped with chopped herbs and melted butter. Here are some serving suggestions:
- Serve them as a Thanksgiving or holiday side dish alongside this Roast Turkey and the best Turkey Gravy!
- The best homemade meatloaf recipe.
- These potatoes perfectly pair with this balsamic slow cooker pot roast.
- Use leftovers to make this Shepherd’s pie or Potato Pancakes!
- They’re the perfect traditional thanksgiving side dish to pair with our favorite Thanksgiving Recipes.
Mashed Potatoes Recipe FAQs
Here are my answers to some of the most-asked questions about making this mashed potatoes recipe.
What are the best potatoes for mashed potatoes?
I suggest Yukon Gold potatoes or russet potatoes.
Can you make mashed potatoes ahead of time and reheat?
Yes! As discussed above, I make these mashed potatoes the day before a big holiday (Thanksgiving, Christmas, etc.) Follow the recipe then put them into a small dutch oven or baking dish with an oven-safe lid, then store them in the refrigerator overnight.
How do you warm up mashed potatoes?
Preheat the oven to 350 degrees F. Then, place the mashed potatoes in the oven, covered, until they are warmed through. You may need to add a little extra liquid to the mashed potatoes if they dry out a little. Or put some butter on top to melt as they warm.
How far ahead can you make mashed potatoes?
I recommend making these one day prior to serving, but no more, for the best taste, texture and freshness.
Why are my mashed potatoes gluey?
Gluey mashed potatoes are theworst, and once they go gluey there is no going back. Here are ways to avoid gluey mashed potatoes:
Do NOT over-work the cooked potatoes: Absolutely do not use a food processor to mash your potatoes. You want to handle them as little as possible, which is why I recommend ricing the potatoes to achieve a fluffy texture and avoid over-mashing.
Use starchy potatoes.Stick to using Yukon Gold or Russet potatoes for the best fluffy and creamy mashed potatoes.
Use cold water.Fill the pot with with cold water and then bring it to a boil. This will ensure even cooking.
Use room temperature milk and cream. Adding cold liquid to the warm potatoes/butter/garlic in the saucepan will change the texture.
How do you freeze mashed potatoes?
Transfer cooled mashed potatoes to a freezer-friendly, airtight container. Store in the freezer for up to 2 months.
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Best Mashed Potatoes Recipe
Laura
These herb-infused garlic mashed potatoes are the best mashed potatoes you will ever eat. They are creamy, fluffy buttery and so insanely delicious you will never make another mashed potatoes recipe again. Plus they're easy to make and can be prepared ahead of time!
5 from 19 votes
Course Side Dish
Cuisine American
Servings 12 Servings
Calories 206.3
Prep Time10 minutes minutes
Cook Time40 minutes minutes
Total Time50 minutes minutes
Equipment
Ingredients
To cook the potatoes:
- 4 pounds potatoes * peeled and cut in halves or fourths
- cold water
- 1 sprig rosemary
- 5 sage leaves
- 4 Tablespoons parsley
- 8 sprigs chives
Mashed potatoes:
- ½ cup butter
- 1 Tablespoon minced garlic
- ¾ cup half and half room temperature (6 oz)
- ½ cup whole milk room temperature (4 oz)
- 1 teaspoon sea salt or to taste
- ¼ teaspoon black pepper or to taste
- ¼ cup chopped chives
Instructions
Place peeled & cut potatoes and herbs into a large stockpot.
Add cold water to the pot until the ingredients are covered by ½” water.
Cover the pot and bring water to a boil.
Once boiling, uncover and boil until the potatoes are cooked and fork-tender (about 25-35 minutes). They are done when they fall apart when touched with a fork.
Drain potatoes and remove herb sprigs.
Put potato pieces through a potato ricer, and rice them into a medium bowl. Set aside.
Add garlic and butter to a large stockpot. Melt butter and sauté garlic for 1 minute.
Add riced potatoes to the butter and garlic and stir to combine.
Add whole milk and half and half and stir to combine.
Add chopped chives, salt and pepper. Stir until evenly distributed.
Taste and adjust seasonings to your liking.
Serve warm.
Video
Notes
*I recommend using Yukon gold potatoes and russet potatoes for the best flavor and texture.
Tip:
Cutting the potatoes into smaller pieces will help them boil/cook faster.
To make ahead:
Follow the recipe then put them into a small dutch oven or baking dish with an oven-safe lid. Store them in the refrigerator overnight.
On the day you’d like to serve them, remove them from the refrigerator. Preheat the oven to 350 degrees F. Place the mashed potatoes in the oven, covered, until they are warmed through. You may need to add a touch extra liquid to the mashed potatoes if they dry out a little. I also like melting some butter on top as they warm up for presentation and taste.
Ingredient substitutions
- Potatoes. I recommend using Yukon gold potatoes or russet potatoes for the best flavor and texture.
- Fresh herbs (rosemary, chives, sage, parsley). I have included our favorite combination of fresh herbs for the best flavor, you can use your favorites to make this mashed potatoes recipe your own.
- Salted butter. Unsalted butter works well in this recipe.
- Minced garlic.Freshly roasted and mashed garlic can be used in place of minced garlic. You can even try adding garlic powder instead (with the salt and pepper) if you don’t have any other options.
- Half and half/Whole milk.You need about 1 ¼ cups of liquid. You can adjust the amounts to your preference (more half and half than milk, etc), or substitute heavy cream for half and half.
Nutrition
Serving: 0.5cup | Calories: 206.3kcal | Carbohydrates: 27.4g | Protein: 3.8g | Fat: 10g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Sodium: 242.2mg | Potassium: 643mg | Fiber: 2g | Sugar: 2.1g | Vitamin A: 6.1IU | Vitamin C: 45.4mg | Calcium: 5.2mg | Iron: 6.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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