Creamy Garlic and Herb Mashed Potatoes Recipe
Alright, let’s talk mashed potatoes! I’ve been making these creamy garlic and herb mashed potatoes since I was old enough to hold a potato masher. It all started one Thanksgiving when my aunt forgot to make the gravy, so we had to rely on the potatoes to carry the meal—and man, did they deliver! Not to brag, but some people say I make the best they’ve ever had (thanks, Aunt Jo!).
Why You’ll Love This Recipe
I make this whenever I need a little comfort food that’s quick to prepare. My family goes crazy for these potatoes because they’re super creamy and packed with flavor. You know how some mashed potatoes just taste like… well, potatoes? This isn’t that. And if I can make them without setting off the smoke alarm, anyone can! (True story.)
Ingredients List
- 2 lbs potatoes (Yukon Gold or Russet both work great)
- 1/2 cup heavy cream (or milk if you prefer lighter)
- 1/4 cup unsalted butter (my grandmother always insisted on Kerrygold!)
- 4 cloves garlic, minced (sometimes I cheat and use garlic powder—don’t judge)
- 2 tablespoons fresh herbs like parsley and chives (or dried if that’s all you’ve got)
- Salt and pepper to taste
Directions
- Peel and chop the potatoes into chunks; no need to be precise, just get them into similar sizes.
- Boil the potatoes in a large pot of salted water (this is where I sneak a taste of the water for seasoning!) until they’re fork-tender. Should be about 15-20 minutes.
- Meanwhile, in a small saucepan, heat the cream, butter, and minced garlic over low heat until the butter melts. Don’t let it boil! (Been there, done that—messy!)
- Drain the potatoes and return them to the pot. Mash with a potato masher or fork (or a large spoon if that’s all you’ve got).
- Pour the garlic-butter mixture over the potatoes and stir in the herbs, salt, and pepper until smooth. Don’t worry if it looks a bit weird at first—it all comes together.
Notes
Over the years, I’ve found that letting the potatoes sit for a few minutes before mashing them can make them fluffier. Also, if you add the cream mixture too quickly, you’ll end up with soup—been there, trust me.
Variations
Once I tried adding a bit of parmesan cheese for extra flavor, and it was a hit! But the time I tried adding truffle oil… let’s just say, not everyone was a fan. Experiment responsibly!
Equipment
If you don’t have a potato masher, don’t worry. I’ve used a fork in a pinch, or you can use a whisk—but it’s kind of a workout!
Storage Information
These mashed potatoes can be stored in an airtight container in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
My personal favorite way to serve these is alongside a juicy roast chicken. It’s the ultimate comfort duo. But if you’re like my cousin, who puts ketchup on everything, I guess that works too (eyeroll).
Pro Tips
I once tried rushing the mashing step and regretted it because I ended up with lumpy potatoes. Take your time—your taste buds will thank you!
FAQ
Can I make this dairy-free? Absolutely! Swap out the butter and cream for your favorite non-dairy alternatives. I’ve tried coconut milk, and it adds an interesting twist!
Is this recipe gluten-free? Yep, totally gluten-free. Just double-check your butter to be sure if you’re using a brand with additional ingredients.
Can I prep these ahead of time? You can, but they’re best fresh. Reheat with a splash of cream or milk to revive them.
