Have you wanted to make the best-mashed potatoes? The creamiest, buttery, most delicious mashed potatoes you will ever make won’t happen on accident. Check out this amazing recipe to make the best garlic and herb mashed potatoes!
How to make the best-mashed potatoes
There is an art to making amazing mashed potatoes. We’re working with a veggie that doesn’t have a lot going on on it’s own. Bringing different levels of flavor to the potatoes is key to making the best-mashed potatoes ever. The main thing, however, is the potato itself. If you have ever made gummy mashed potatoes the potato was the problem. Here are a few key ways to make delicious, perfectly creamy mashed potatoes!
- The potato. You need to use Yukon gold potatoes to get a non-gummy smooth and creamy mashed potato. It will make all the difference!
- Don’t dice the potatoes before boiling. I like to cut my potatoes in half, then half again. Too small of pieces will absorb a lot of water while boiling, making watery potatoes.
- While my mashed potatoes are boiling I like to heat my milk, cream, butter, and herbs. Yes! This makes delicious flavorful mashed potatoes that are especially perfect for the Holidays! I like to add sage, thyme, and fresh garlic. You can also use rosemary or mix and match the herbs that are your favorite! This step adds depth of flavor and will give the potatoes something a little special.
- Season throughout the process. Because potatoes need quite a lot of help. Taste the potatoes and re-season if needed!
Can I make garlic and herb mashed potatoes vegan?
Yes! These garlic and herb mashed potatoes can be made dairy-free. Just replace the butter with vegan butter and use a good plant-based milk like unsweetened, unflavored almond milk or coconut milk.
For other Holiday recipes check out these delicious choices!
Garlic and Herb Mashed Potatoes
- 3 lbs yukon gold potatoes this was about 8 potatoes for me
- 10 sprigs fresh thyme
- 3-4 large sage leaves
- 4 large garlic cloves peeled
- 1 cup milk
- 1/4 cup heavy cream
- 1 stick butter seperated - 1 tablespoon will be for the top
- 2 tsp pink salt or sea salt If you like less salt you may want to start with 1-1/2 teaspoons.
- 1/2 tsp garlic powder
- fresh chopped parsley and black pepper to top optional
- Fill a large pot with water and turn heat on high to bring water to a boil.
- Peel and cut potatoes in half and then in half again. Add potatoes to the boiling water and boil until completely soft with no firmness (about 20-25 minutes)
- In a seperate small saucepan (while the potatoes are boiling) add milk, cream, 7 tbsp of the butter, fresh herbs, fresh garlic, garlic powder, and salt. Heat to a light simmer. Let this mix lightly simmer for about 10 minutes or until garlic is tender. Turn off the heat.
- When the potatoes are tender, strain and pour into a mixing bowl.
- Strain the infused milk, butter mix into the potatoes. At this time I like to toss the garlic into the potatoes, but you can leave it out if you would like. Toss the leftover strained herbs and get ready to blend.
- With a hand mixer, mix the potatoes until they are creamy and smooth. (If you like smashed potatoes you can use a hand masher and smash them.) Taste potatoes to make sure the seasoning is right for you.
- Transfer potatoes into a serving bowl. Top with the last tablespoon of butter and chopped parsley and black pepper.