My partner loves all things potatoes.
And I’ve been switching up the basic mashed potatoes recipe (don’t get me wrong, I love mashed potatoes as is), but I genuinely love this one!
I’m not kidding when I say that a good bowl of creamy, buttery, herb-infused mashed potatoes can transform any meal from ordinary to unforgettable.
The secret?
Real butter, fresh herbs, and perfectly cooked potatoes are whipped. Plus, roasted garlic adds a subtle sweetness and depth of flavor that makes these mashed potatoes absolutely irresistible.
If you’ve ever had mashed potatoes that were too lumpy, too dry, or just plain boring, don’t worry—this recipe will show you how to make them restaurant-quality every single time.
Let’s dive in, my mouth is already watering.
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A few tips to Make the Best Creamy Mashed Potatoes
✔ Use the right potatoes. Yukon Golds = creamy and buttery. Russets = light and fluffy. Avoid waxy potatoes like Red Bliss, as they can get gummy.
✔ Don’t over-mash! Overworking the potatoes releases too much starch, resulting in gluey mashed potatoes. Stick to a potato masher or ricer for best results.
✔ Warm the dairy before adding it. Cold milk or cream can shock the potatoes, leading to a grainy texture. Warm liquids blend in more easily.
✔ Let the potatoes dry slightly after draining. Excess moisture = watery mashed potatoes. Letting them sit in the pot for 1-2 minutes helps them absorb more flavor.
✔ Add extra butter at the end. This creates that rich, glossy finish that makes mashed potatoes irresistible.
Creamy Mashed Potatoes
Course: Lunch, DinnerDifficulty: Easy6
servings10
minutes25
minutes35
minutesIngredients
3 lbs Yukon Gold potatoes (or Russet potatoes for fluffier mash)
6 cloves garlic, roasted (Shop here)
4 tbsp unsalted butter (Shop here)
½ cup heavy cream (Shop here)
½ cup whole milk (Shop here)
½ cup sour cream (optional, for extra creaminess)
1 tsp salt
½ tsp black pepper
2 tbsp fresh chives, chopped
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, chopped
Directions
- Start by peeling and cutting Yukon Gold or Russet potatoes into evenly sized chunks. Yukon Golds are naturally creamy and buttery, while Russets are fluffier—choose based on your preference. Place the chopped potatoes in a large pot and cover with cold, salted water. Using cold water ensures that the potatoes cook evenly from the inside out.
- Bring the pot to a boil over medium-high heat, then reduce the heat and let the potatoes simmer for 15-20 minutes. You’ll know they’re done when you can easily pierce them with a fork. Drain the potatoes and let them sit for a couple of minutes to allow excess moisture to evaporate—this helps keep your mashed potatoes from getting watery.
- While the potatoes cook, prepare the roasted garlic. Cut the top off a head of garlic, drizzle with olive oil, wrap it in foil, and roast at 400°F (200°C) for 30 minutes until golden and soft. If you’re short on time, you can also sauté minced garlic in butter until fragrant. Once roasted, mash the garlic into a smooth paste. This gives your mashed potatoes a rich, caramelized garlic flavor without being overpowering.
- In a small saucepan, heat butter, heavy cream, and whole milk over low heat until the butter melts. Warming the dairy prevents it from cooling down the potatoes and helps create a silky-smooth mash. Stir in the roasted garlic paste for an even distribution of flavor.
- Use a potato masher to mash the potatoes while they’re still hot. If you want an extra creamy and smooth texture, use a hand mixer or potato ricer. Slowly pour in the warm butter-cream mixture, stirring continuously to ensure everything blends smoothly.
- Once fully combined, stir in salt, black pepper, fresh chives, thyme, and parsley. These fresh herbs brighten up the richness of the potatoes and add a restaurant-style touch. Taste and adjust seasoning as needed—sometimes, a little extra salt makes all the difference!
- Transfer the mashed potatoes to a serving bowl, smoothing the top with a spoon. Garnish with extra chives and a small pat of butter, letting it melt into the potatoes for that glossy, irresistible finish. Serve immediately and enjoy!
- This pairs beautifully with roast chicken!
What to Serve with Creamy Garlic & Herb Mashed Potatoes
- Creamy Garlic Chicken
- Slow-Cooked Pot Roast
- Garlic Butter Steak
- Oven-Roasted Vegetables
Variations & Substitutions
Dairy-Free Version: Use coconut cream, dairy-free butter, and almond milk instead of traditional dairy.
Low-Carb Option: Swap potatoes for mashed cauliflower to make a lighter, keto-friendly version.
Cheesy Mashed Potatoes: Stir in ½ cup shredded cheddar, Parmesan, or Gruyère cheese for a deliciously cheesy twist.
Bacon & Cheddar Version: Fold in crispy bacon bits and shredded cheddar for an indulgent upgrade.
Extra Garlicky: Add more roasted garlic cloves or a sprinkle of garlic powder for a stronger garlic flavor.
