Buttery Herb Garlic Mashed Potatoes

$- 2 pounds Yukon Gold potatoes, peeled and cubed - 4 tablespoons unsalted butter, plus extra for serving - 1/2 cup heavy cream (or milk for a lighter option) - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon fresh rosemary, chopped - Salt and pepper to taste - Chives, finely chopped for garnish - You can use Russet or red potatoes instead of Yukon Gold. - For a dairy-free option, try almond milk or coconut cream. - Fresh herbs add brightness; use 3 times more than dried herbs. I love Yukon Gold potatoes for their creamy texture. They mash up beautifully and absorb flavors well. The unsalted butter adds richness, while heavy cream makes them smooth. If you're watching calories, milk works great too. Fresh garlic gives these potatoes a bold taste. I recommend using four cloves for a strong flavor. Thyme and rosemary add an earthy touch. If you want a lighter flavor, feel free to cut back on the herbs. Chives not only look pretty but also add a mild onion flavor. You can sprinkle them on top before serving for that fresh finish. This simple ingredient list makes the dish easy yet very tasty! {{ingredient_image_1}} Start by filling a large pot with water. Add a generous amount of salt. This step is key! Salting the water helps flavor your potatoes. Bring the water to a boil. Once boiling, add the cubed Yukon Gold potatoes. Cook them until they are tender, which takes about 15 to 20 minutes. You can check doneness by poking a potato with a fork. If it slides off easily, they are ready. While your potatoes cook, let’s make the garlic butter. In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once it’s melted, add the minced garlic. This will add a lovely fragrance to your dish. Sauté the garlic for about 1 to 2 minutes. Be careful not to burn it! If garlic turns brown, it can taste bitter. Keep stirring gently until it’s just fragrant. Once your potatoes are cooked, drain them well and return them to the pot. Now, pour the melted garlic butter over the potatoes. Add in 1/2 cup of heavy cream (or milk if you prefer). Toss in the dried thyme, chopped rosemary, salt, and pepper. For mashing, use a potato masher or a hand mixer. Mash the potatoes until smooth and creamy. If they seem too thick, adjust the cream to get your desired consistency. Taste your mixture and adjust the seasoning as needed. Finally, serve hot, topped with a pat of butter and a sprinkle of fresh chives. Enjoy your buttery herb garlic mashed potatoes! For creamy mashed potatoes, choose Yukon Gold potatoes. They have a rich flavor and smooth texture. Use a potato masher or a hand mixer to get the right consistency. When you mash, do it gently. Over-mashing can make them gummy. To avoid lumps, ensure your potatoes are fully cooked. Boil them until they are fork-tender. Drain well to remove excess water. Adding warm cream and butter helps create a silky finish. You can boost the flavor with fresh herbs. Try adding parsley, dill, or basil. Each herb brings a unique taste. For a kick, add a dash of cayenne pepper or smoked paprika. Balancing flavors is key. Taste as you mix. Adjust salt and pepper as needed. A squeeze of lemon juice can add brightness and depth. Mashed potatoes pair well with many dishes. Serve them alongside roasted meats or grilled vegetables. They make a great base for stews and gravies. For gatherings, get creative. Serve in individual bowls with a dollop of butter on top. You can also make a mashed potato bar with toppings like cheese, bacon bits, or green onions. Let guests customize their plates for extra fun! Pro Tips Use Yukon Gold Potatoes: They have a creamy texture and buttery flavor that make them perfect for mashed potatoes. Don't Over-Mash: For the best texture, mash just until creamy. Over-mashing can lead to gummy potatoes. Warm Your Cream: Heating the cream or milk before adding it to the potatoes helps to keep them hot and enhances the flavor. Season Gradually: Taste as you go! Adjust salt and pepper gradually to ensure balanced seasoning. {{image_2}} You can switch up herbs to change the flavor. An Italian herb blend adds a nice twist. Use oregano, basil, and thyme for a fresh taste. For a classic approach, stick with garlic and parsley. This combo is simple yet full of flavor. It brings a bright note to your mashed potatoes. If you want a lighter mash, try Greek yogurt. It gives a nice tang and cuts calories. You can also use cream cheese for extra richness. This addition makes the potatoes super creamy and indulgent. Adjust the amount to fit your taste. Want to make cheesy garlic mashed potatoes? Add shredded cheese like cheddar or Parmesan. It melts into the mash, making it creamy and savory. Another fun option is roasted garlic. Roasting softens the garlic and gives a sweet, deep flavor. Just add it to the mix when you mash the potatoes. To store leftovers, let the mashed potatoes cool. Place them in an airtight container. You can use glass or plastic containers with tight lids. This keeps the potatoes fresh and prevents odors from other foods. To reheat without losing texture, use the stovetop. Add a splash of milk or cream. Stir gently over low heat until warmed through. You can also use the microwave, but cover the dish to retain moisture. For long-term storage, you can freeze the mashed potatoes. Scoop them into freezer-safe bags. Flatten the bags for easy stacking. They can last up to three months in the freezer. Leftovers can last about three to five days in the fridge. Look for signs of spoilage, like an off smell or discoloration. If the mashed potatoes seem dry or hard, it's best to toss them. Always trust your senses when checking food freshness. Yes, you can make these mashed potatoes ahead of time. To do this, follow these best practices: - Prepare the mashed potatoes as directed. - Allow them to cool completely. - Transfer the potatoes to an airtight container. - Store them in the fridge for up to two days. - When ready to serve, reheat gently on the stove or in the microwave. - Add a splash of cream or milk to restore creaminess. This way, you save time and still serve a tasty dish. Yukon Gold potatoes are best for mashed potatoes. They are creamy and buttery. Here’s a quick comparison of potato varieties: - Yukon Gold: Creamy, buttery flavor; great for mashing. - Russet: Fluffy and dry; absorbs liquid well but can be less creamy. - Red Potatoes: Waxy texture; good for a chunkier mash. - Fingerling Potatoes: Unique shape; adds visual interest but less traditional. For the best results, stick with Yukon Gold or Russet. You can easily make these mashed potatoes vegan. Here are some suggestions for dairy alternatives: - Butter: Use vegan butter or olive oil. - Cream: Substitute with unsweetened almond milk or coconut cream. For complements to vegan versions, add fresh herbs like parsley or green onions. You can also mix in nutritional yeast for a cheesy flavor. Enjoy your creamy vegan mash! This post covered making perfect mashed potatoes from scratch. We explored ingredients like Yukon Gold potatoes and garlic, plus tips for creamy texture. Substitutions and variations offered new ways to customize your dish. We also discussed proper storage and reheating to keep leftovers tasty. In the end, enjoy the journey of creating this beloved side dish. With practice, you'll master it and impress everyone at your table. Happy cooking!$

Buttery Herb Garlic Mashed Potatoes

Creamy mashed potatoes infused with garlic and herbs, perfect as a side dish.

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Prep Time 10

Cook Time 20

Total Time 30

Course Side Dish

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

2 pounds Yukon Gold potatoes, peeled and cubed
4 tablespoons unsalted butter, plus extra for serving
0.5 cup heavy cream or milk for a lighter option
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon fresh rosemary, chopped
to taste Salt and pepper
for garnish Chives, finely chopped

Instructions

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes.
While the potatoes are cooking, in a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Once the potatoes are done, drain them and return them to the pot.
Pour the melted garlic butter over the potatoes.
Add the heavy cream (or milk), dried thyme, chopped rosemary, salt, and pepper to the pot.
Using a potato masher or hand mixer, mash the potatoes until smooth and creamy, adjusting the cream for desired consistency.
Taste and adjust seasoning as necessary.
Serve the mashed potatoes hot, topped with a pat of butter and a sprinkle of chopped chives for a fresh finish.

Notes

Serve in a warm bowl with a dab of melting butter and fresh chives.

Keyword garlic, herbs, mashed potatoes, side dish