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- 2 pounds Yukon Gold potatoes - 4 tablespoons unsalted butter - 1/2 cup heavy cream (or milk) - 4 cloves garlic - 1 teaspoon dried thyme - 1 teaspoon fresh rosemary - Salt and black pepper - Fresh chives When making buttery herb garlic mashed potatoes, start with high-quality ingredients. Yukon Gold potatoes shine here. Their creamy texture adds depth. Next, unsalted butter brings richness. Heavy cream adds a smooth finish. If you want a lighter version, milk works too. Garlic is a key flavor booster. Use fresh cloves for the best taste. Dried thyme and fresh rosemary bring out the earthiness. Salt and black pepper complete the dish, enhancing all the flavors. Fresh chives add a pop of color and taste as a garnish. Gather these ingredients before you start. It makes cooking easier and more enjoyable. {{ingredient_image_2}} Start by boiling the potatoes. Fill a large pot with salted water and bring it to a rolling boil. Carefully add your 2 pounds of Yukon Gold potatoes, cut into 1-inch cubes. Cook them until they are tender, about 15 to 20 minutes. To test doneness, pierce a potato with a fork. If it breaks apart easily, your potatoes are ready. While the potatoes cook, you can make the garlic butter. In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. As soon as the butter melts, add in 4 finely minced cloves of garlic. Sauté for 1 to 2 minutes. Keep stirring to prevent the garlic from burning. You want to release that amazing aroma without turning the garlic too dark. Once the potatoes are tender, drain them well. Return the drained potatoes to the pot. This helps any extra moisture steam off. Now, drizzle your freshly melted garlic butter over the warm potatoes. Be sure to scrape any garlic bits into the pot for added flavor. Next, pour in 1/2 cup of heavy cream or milk, add 1 teaspoon of dried thyme, 1 teaspoon of chopped fresh rosemary, and season with salt and pepper. Now it’s time to mash. Use a potato masher or hand mixer to mash the potatoes until they are smooth and creamy. You can adjust the texture by adding more cream for a creamier mash or less for something thicker. Once mashed, taste your potatoes and adjust seasoning with more salt or pepper if needed. Serve the mashed potatoes hot in a warm, deep bowl. Create a small well in the center of the potatoes to hold a dab of melting butter. Don’t forget to sprinkle fresh chives on top for a burst of color and flavor. This simple touch makes your dish look fancy and inviting! To get the best mashed potatoes, you need the right tools. I recommend using a sturdy potato masher. A hand mixer also works well, but don’t overmix. This can make the potatoes gummy. When it comes to cream, adjust it for your desired thickness. If you like creamier potatoes, add more cream. For thicker mash, use less. To make your mashed potatoes sing with flavor, infuse the herbs deeply. You can do this by adding the thyme and rosemary while the potatoes cook. This releases their oils and gives a richer taste. Avoid burning the garlic! Sauté it for only 1-2 minutes. Stir it constantly to keep it from turning bitter. Presentation matters! Serve your mashed potatoes in a warm bowl. Create a small well in the center. Place a pat of butter there to melt. Add a sprinkle of fresh chives on top for color and flavor. This not only looks great but also adds a fresh touch. Pro Tips Use Yukon Gold Potatoes: Their creamy texture makes for the best mashed potatoes, delivering a rich and buttery flavor. Don't Overmix: Overmixing can make the potatoes gluey. Mash just until smooth for the perfect consistency. Infuse Your Butter: Consider infusing the butter with herbs beforehand to enhance the flavor profile of your mashed potatoes. Warm Your Cream: Warm the cream before adding it to the potatoes to keep everything hot and achieve a silky smooth texture. {{image_4}} You can make Buttery Herb Garlic Mashed Potatoes lighter. One way is to substitute heavy cream with milk. This change reduces fat while keeping the taste rich. You still get a creamy texture, just with fewer calories. Another option is to use low-sodium butter. This swap helps control your salt intake. You can enjoy the same buttery flavor without the extra sodium. Feel free to mix in different herbs to boost flavor. Parsley or sage can add new notes to your mash. These herbs bring freshness and a unique twist to the classic recipe. You can also add other ingredients for creaminess. Cream cheese or sour cream work well. They add richness and a slight tang that makes each bite more interesting. To enhance your meal, pair these mashed potatoes with great side dishes. Roasted vegetables or a crisp salad can balance the creaminess. They also add color to your plate. For main dishes, try serving with grilled chicken or beef. The savory flavors of the meat complement the buttery mashed potatoes. These pairings create a satisfying meal that everyone will enjoy. To keep your buttery herb garlic mashed potatoes fresh, store them properly. - Refrigeration tips: Place the leftovers in an airtight container. They will stay good for 3 to 5 days in the fridge. Make sure to cool them down before sealing. This helps avoid steam buildup, which can make them soggy. - Freezing guidelines: If you want to save them longer, you can freeze the mashed potatoes. Use a freezer-safe container or a heavy-duty freezer bag. They can last up to 2 months in the freezer. When you’re ready to use them, thaw in the fridge overnight. When it’s time to enjoy your leftovers, reheating them right is key to keeping their tasty texture. - Methods for best texture retention: The best way to reheat mashed potatoes is on the stove. Heat them in a pot over low heat. Stir gently and add a little cream or milk to keep them creamy. You can also use a microwave, but cover the bowl with a lid or wrap to keep the moisture in. - Tips for reviving flavor: To boost the flavor, mix in a little fresh butter or herbs while reheating. This will bring back some of that delicious taste and aroma. Don’t forget to season with a pinch of salt if needed. To make sure your mashed potatoes are creamy, use Yukon Gold potatoes. They have a buttery texture. Boil them until tender, about 15-20 minutes. Drain them well to remove extra water. Add warm heavy cream or milk gradually. This helps keep them smooth. Use a potato masher or hand mixer to achieve your desired texture. If they seem thick, add more cream. Always taste and adjust seasoning with salt and pepper. Yes, you can make these mashed potatoes ahead of time. Prepare the dish as directed and cool it quickly. Store them in an airtight container in the fridge for up to three days. When ready to serve, reheat gently on the stove. Add a bit of cream to keep them creamy. Stir often to prevent sticking. You can also microwave them in short intervals, stirring in between. Buttery Herb Garlic Mashed Potatoes pair well with many sides. Try them with roasted chicken or beef stew. They also go great with grilled vegetables or a fresh salad. For a holiday meal, serve them alongside turkey and gravy. These mashed potatoes complement almost any main dish. Yes, you can substitute Yukon Gold potatoes. Russet potatoes are a good choice, too. They are starchy and fluffy when mashed. However, they may lack some creaminess. Red potatoes can also work, but they are waxy and may yield a thicker mash. Experiment with different types to find your favorite flavor and texture! Buttery herb garlic mashed potatoes bring comfort to any meal. We detailed key ingredients like Yukon Gold potatoes, garlic, and herbs. We shared step-by-step instructions for perfect preparation. You learned tips for texture, flavor, and presentation. In conclusion, this dish is easy to customize. Enjoy experimenting with different herbs or cream options. With these techniques, your mashed potatoes will shine at every dinner.

Buttery Herb Garlic Mashed Potatoes

Creamy mashed potatoes infused with garlic and herbs, perfect as a side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 4 tablespoons unsalted butter, with extra for serving
  • 1/2 cup heavy cream (substitute with milk for a lighter version)
  • 4 cloves garlic, finely minced
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, finely chopped
  • to taste Salt and black pepper
  • to taste Fresh chives, finely chopped, for garnish

Instructions
 

  • Start by bringing a large pot of salted water to a rolling boil. Carefully add the cubed potatoes and let them cook until they are tender, which should take about 15-20 minutes. You can test their doneness by piercing them with a fork; they should be easily mashable.
  • While the potatoes are cooking, prepare the garlic butter. In a small saucepan, melt the unsalted butter over medium heat. Once it’s melted, add the minced garlic and sauté for 1-2 minutes until you can smell the aroma, ensuring to stir continuously to prevent it from burning.
  • When the potatoes are tender, drain them well and return them to the pot. This helps steam off any excess moisture.
  • Drizzle the freshly melted garlic butter over the warm potatoes, making sure to scrape any bits of garlic into the pot for added flavor.
  • Pour in the heavy cream (or milk), then add the dried thyme, chopped rosemary, and season generously with salt and pepper.
  • Using a potato masher or a hand mixer, carefully mash the potatoes until they achieve a smooth and creamy texture. You can adjust the amount of cream based on your desired consistency—add more for a creamier finish or less for a thicker mash.
  • Taste the mashed potatoes and adjust the seasoning with salt and pepper as needed.
  • Serve the mashed potatoes hot, garnished with a pat of butter melting on top and a sprinkle of finely chopped chives for a delightful fresh finish.

Notes

Serve in a warm bowl with a pat of butter and fresh chives on top.
Keyword garlic, herb, mashed potatoes, sides