Garlic Herb Mashed Potatoes are rich, creamy, and full of buttery, savory flavor. They're the kind of side dish that goes with everything, from weeknight dinners to holiday feasts - and they always steal the spotlight. Infused with fresh garlic and fragrant herbs like thyme, sage, and chives, these mashed potatoes are smooth, fluffy, and deeply satisfying.
This classic comfort food is made extra special with a simple twist: melting butter and garlic together before folding them into warm, mashed Yukon gold or russet potatoes. The result? A silky, indulgent mash that's packed with herby flavor and the perfect balance of creaminess.
This recipe was inspired by my Creamy Mashed Potatoes and Garlic Mashed Potatoes with Sour Cream and pairs beautifully with Roasted Spatchcock Chicken or Garlic Butter Steak Bites. It's a staple side that fits every occasion - simple enough for weeknights but elegant enough for company.
Why You'll Love This Recipe
- Rich and creamy texture. Yukon gold potatoes and butter make these mashed potatoes smooth, velvety, and restaurant-quality without any fuss. They are truly the fluffiest mashed potatoes!
- Loaded with garlic flavor. Gently cooking the garlic in butter brings out its sweetness, creating a fragrant base that infuses every bite.
- Fresh herbs for a bright finish. Chives, thyme, and sage add a pop of freshness and depth that make this dish taste gourmet.
- Perfect make-ahead side. These mashed potatoes reheat beautifully, making them ideal for holidays or entertaining. Add them to your Thanksgiving Dinner Menu!
- Pairs with everything. From roast chicken and steak to salmon and veggies, these mashed potatoes complement any main course.
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Ingredients and Substitutions
To make these delicious Garlic Herb Mashed Potatoes , you will need the following ingredients (see recipe card below for quantities):
- potatoes - Use Yukon gold potatoes, russet potatoes, or Idaho potatoes. Yukon golds give a buttery, creamy texture, while russets make it lighter and fluffier. You can even mix the two for the best of both worlds.
- butter - Adds richness and that classic buttery flavor. Substitute part with olive oil for a lighter version or use garlic herb butter for an extra flavor boost.
- garlic - Fresh garlic gives the best flavor. You can sauté it in butter as written or roast it for a milder, caramelized taste. If you don't have fresh garlic, you can substitute with ½ to 1 teaspoon of garlic powder - start with less and adjust to taste, since it's more concentrated.
- heavy cream - Makes the mash ultra-creamy. Substitute with half-and-half or whole milk for a slightly lighter texture. Warm it before mixing so it blends smoothly.
- salt and pepper - Essential for flavor balance. Adjust to taste at the end since potatoes absorb salt differently.
- herbs - We use a trio of fresh herbs for a perfect balance of flavor - chives, thyme (or rosemary), and sage. Chives add a mild onion note and a pop of color, while thyme (or rosemary) brings warm, earthy undertones. Sage rounds it all out with a subtle, savory depth that complements the garlic and butter beautifully.
Equipment
You'll also need measuring cups and spoons, a large pot, a potato masher or potato ricer (or you can use a hand mixer or stand mixer to mash), a small saucepan, and a mixing spoon or spatula for combining the ingredients.
Instructions
- Boil the potatoes. Place the potatoes in a large pot and cover with salted water by about an inch. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, until fork-tender (the potatoes should be soft when pierced with a fork).
- Drain and mash. Drain the potatoes well and return them to the pot. Use a potato masher, ricer, or food mill to mash the drained potatoes until smooth and lump-free.
- Make the garlic butter and cream mixture. In a small saucepan, melt butter with the minced garlic over medium-low heat until fragrant, about 2 minutes (or roast the garlic separately for a sweeter, milder flavor). Stir in the warm heavy cream and remove from heat.
- Combine potatoes with butter and cream. Pour the butter-cream mixture into the mashed potatoes. Mix until creamy, smooth, and well combined.
- Season with herbs. Add salt, pepper, chives, thyme, and sage, then stir gently to incorporate. Do a quick taste test and adjust seasoning if needed.
- Serve and finish with butter. Transfer the mashed potatoes to a serving dish. Dot with pats of butter for a glossy, indulgent finish. Serve warm.
Expert Tip: Warm the Cream and Butter First
The secret to the creamiest mashed potatoes is to mix them with warm butter and cream, not cold. Cold dairy can cause the potatoes to seize and turn gluey. Instead, melt the butter with the garlic and gently heat the cream before adding - it helps everything blend smoothly for that rich, fluffy texture.
More Tips and Tricks
- Use starchy potatoes. Yukon golds and russets yield the fluffiest, smoothest results. Avoid waxy varieties like red potatoes.
- To peel or not to peel. You can peel your potatoes for a classic smooth texture, or leave some skins on for a rustic, hearty look.
- Don't overmix. Stir just until smooth as overmixing releases starch and can make mashed potatoes gummy.
- Mash while hot. Potatoes mash more easily and absorb butter and cream better when they're warm.
- Taste and adjust. Always taste before serving and adjust seasoning as needed for perfect balance.
- Add extra flavor. Stir in Parmesan cheese, roasted garlic, or a drizzle of truffle oil for a restaurant-worthy twist.
- Keep it warm. If you're cooking in advance, keep your mashed potatoes warm in the oven or a crockpot set to "warm."
- Use leftovers in creative ways. These mashed potatoes make an excellent topping for Skillet Shepherd's Pie (or Vegetarian Shepherds Pie). They are also great in Leftover Mashed Potato Gnocchi, Mashed Potato Casserole, Potato Onion Pierogi, or Mashed Potato Cakes.
Recipe Variations
- Roast the garlic. Roast a head of garlic until soft and caramelized, then mash the cloves into the potatoes for a deeper, sweeter flavor that adds a gourmet touch.
- Add extra chives. Stir in an extra handful of fresh chives and a touch of cream cheese for ultra-smooth, buttery mashed potatoes with mild onion notes.
- Mix in cheese. Fold in shredded Parmesan, mozzarella, or cheddar for a creamy, cheesy version that pairs perfectly with roasted meats or holiday dinners.
- Lighten it up. Replace half the butter and cream with chicken broth or olive oil for a lighter, still-creamy mashed potato that's just as flavorful.
- Brown the butter. Cook the butter until golden and nutty before adding it to the mash for incredible depth, aroma, and a beautiful caramel color.
Storage
How to Store
Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
How to Reheat
Reheat gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of cream or butter to restore the silky texture.
How to Freeze
Freeze cooled mashed potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly with extra butter or cream for best results.
How to Serve
Garlic Herb Mashed Potatoes are the perfect side dish for almost any meal. Serve them alongside Roasted Spatchcock Chicken, Beef Tenderloin, or Garlic Butter Shrimp for a hearty dinner. They also pair wonderfully with roasted vegetables, gravy, or even a drizzle of olive oil and fresh herbs for a simple, elegant presentation.
These are my favorite mains to serve herb mashed potatoes with:
Thanksgiving Mains
If serving this as a side dish for Thanksgiving, pair it with one of our delicious mains. From roasted turkey and glazed ham to savory vegetarian roasts and hearty stuffing-filled options, these recipes help create a memorable holiday feast your family and guests will love.
FAQ
Fresh herbs like thyme, rosemary, chives, parsley, and sage all pair beautifully with mashed potatoes. Thyme and rosemary add earthy depth, parsley brings freshness, and chives add a mild onion note that brightens the dish. You can mix and match depending on your main course. For example, rosemary with roasted chicken or thyme with beef.
To make herbed mashed potatoes, start by boiling peeled and quartered potatoes until tender, then mash them until smooth. Melt butter with minced garlic and your favorite herbs (like thyme, sage, or chives) in a small saucepan until fragrant. Stir in warm cream or milk, then pour the mixture into the mashed potatoes and mix until creamy and well combined. Finish with extra herbs for garnish. This simple technique infuses every bite with rich, garlicky flavor and a fresh herby aroma.
The secret to flavorful mashed potatoes is seasoning at every stage. Salt the water before boiling the potatoes, then mash the potatoes with warm butter, garlic, and cream. Fresh herbs like thyme, sage, and chives add brightness, while a final pinch of salt and pepper ties everything together. For extra depth, try roasted garlic or brown butter for a rich, nutty finish.
Definitely. Prepare the mashed potatoes as directed, then store them covered in the refrigerator. Reheat gently with a splash of cream or butter before serving.
Keep them warm in a covered pot over very low heat or in a slow cooker on the "warm" setting. Add a small pat of butter on top to prevent drying.
More Mashed Potato Recipes
Looking for other recipes like this? Try these:
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Recipe
Garlic Herb Mashed Potatoes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Diet: Vegetarian
Description
Creamy Garlic Herb Mashed Potatoes are buttery, flavorful, and easy to make. The perfect side dish for holidays or weeknight dinners.
Ingredients
- 2 pounds Yukon gold or russet potatoes, peeled and quartered or cubed
- ¼ cup unsalted butter, divided (plus more for serving)
- 4 cloves garlic, minced
- ¾ cup heavy cream, warmed (or half-and-half for a slightly ligher version)
- ¾ teaspoon salt (or more to taste)
- ½ 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
- Place the potatoes in a large pot and cover with salted water by about an inch. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, until fork-tender (the potatoes should be soft when pierced with a fork).
- Drain the potatoes well and return them to the pot. Use a potato masher, ricer, or food mill to mash until smooth and lump-free.
- In a small saucepan, melt butter with the minced garlic over medium-low heat until fragrant, about 2 minutes (or roast the garlic separately for a sweeter, milder flavor). Stir in the warm heavy cream and remove from heat.
- Pour the butter-cream mixture into the mashed potatoes. Mix until creamy, smooth, and well combined.
- Add salt, pepper, chives, thyme, and sage, then stir gently to incorporate. Adjust seasoning to taste.
- Transfer the mashed potatoes to a serving dish. Dot with pats of butter for a glossy, indulgent finish. Serve warm.
Notes
How to store: Allow leftovers to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
How to reheat: Reheat gently on the stove over low heat or in the microwave, stirring occasionally. Add a splash of cream or butter to restore the silky texture.
How to freeze: Freeze cooled mashed potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly with extra butter or cream for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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