Best Mashed Potatoes Recipe (2024)

5 from 19 votes

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Course Side Dish

Cuisine American

Servings 12 Servings

Calories 206.3

Prep Time10 minutes minutes

Cook Time40 minutes minutes

Total Time50 minutes minutes

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

• 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.

*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.