What herbs go well in mashed potatoes?

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.

How do you make herbed mashed potatoes?

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.

What is the secret to flavorful mashed potatoes?

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.

Can I make garlic mashed potatoes ahead of time?

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.

How do I keep mashed potatoes warm for 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.

Garlic Herb Mashed Potatoes

Description

Creamy Garlic Herb Mashed Potatoes are buttery, flavorful, and easy to make. The perfect side dish for holidays or weeknight dinners.

Ingredients

Scale

2 pounds Yukon gold or russet potatoes, peeled and quartered or cubed
1/4 cup unsalted butter, divided (plus more for serving)
4 cloves garlic, minced
3/4 cup heavy cream, warmed (or half-and-half for a slightly ligher version)
3/4 teaspoon salt (or more to taste)
1/2 teaspoon ground black pepper
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme (or rosemary), finely chopped
1 teaspoon fresh sage, finely chopped

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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