Mashed Potato Authority
These buttery garlic and herb mashed potatoes are probably the best mashed potatoes I’ve ever made. They’re packed with garlicky flavor, from boiling and mashing them with the potatoes directly and by frying more in the butter before mixing them in. The sage and thyme add a balanced, herby note making them a perfect side for a roast dinner. Plus there’s an entire pound of butter in these taters. We’re absolutely not messing around when it comes to flavor.
Make these potatoes for a delicious sunday pot roast, to go alongside a Thanksgiving turkey, or to pair with a festive prime rib. Anyone who takes a bite will be obsessed. They’re so good, they won’t even need gravy (but a little drizzle of gravy never hurts)!
The Supplies
Ingredients
To make this buttery garlic and herb mashed potato recipe, you’ll need the following ingredients:
- Russet potatoes
- Gold potatoes
- Unsalted butter
- Cloves of garlic
- Fresh sage and thyme
- Whole milk
- Sea salt and pepper
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make these buttery mashed potatoes, you’ll need the following pieces of equipment:
- Cutting board and knife
- Large stock pot
- Colander
- Large frying pan
- Potato Masher or stand-mixer with the paddle attachment
Garlic and Herb Mashed Potatoes Recipe Tips
When making these buttery garlic and herb mashed potatoes, here are a few tips to make sure they turn out delicious:
- Did you know it’s possible to over mash potatoes? If you mash potatoes too much, they can become gluey from working the starch to much. To avoid this, taste your potatoes for seasoning just before they’re fully mashed. This way, you can incorporate a pinch more salt and pepper before it’s too late!
- When making these potatoes for a crowd, they can easily be made ahead if needed. Make the recipe according to the directions, but instead of placing them in a serving bowl, add them to the bowl of a slow cooker. Keep the potatoes on the lowest setting and they’ll stay nice and warm until guests arrive.
- A general tip when simmering any produce: if it comes from the ground, start them in cold water. When boiling potatoes, carrots, turnips, or anything that grows underground add them to a pot, then fill it with water before putting it on the stove. This helps promote even cooking and will reduce the chances of the potatoes having a mealy texture!
The Recipe Details
Start the Potatoes
To get started, peel and cube the russet and gold potatoes into cubes that are about 1 ½ inches each. Add the cubed potatoes and whole garlic cloves into a large pot and fill the pot with water until the potatoes are submerged. Place the pot over a large burner and turn the heat to high, bringing the water to a simmer. Once the water is simmering, add a large pinch of salt and bring the temperature down to medium to maintain the simmer. Let the potatoes cook until they are easily stabbed with a fork and then strain into a colander. Transfer the potatoes into a heat safe bowl.
Brown the Butter
While the potatoes are simmering, we’ll lightly brown the butter and cook the aromatics. Add the butter to a large frying pan and melt it over medium heat. Let the butter foam and cook for about 5 minutes, letting it brown slightly. Use a silicone spatula or flat bottomed wooden spoon to stir the butter and scrape up any brown bits stuck to the bottom of the pan. Add the garlic, sage, and thyme to the pan and let them cook in the butter. They will become very fragrant while they fry in the butter. After a minute or two, take the pan off the heat.
Mash and Serve
Pour the melted butter and aromatics over the cooked potatoes and season with salt and pepper. From here, there are two options. You can mash the potatoes in the bowl with a potato masher until a smooth consistency is reached. Or, place the potatoes in the bowl of a stand mixer and mash the potatoes using the paddle attachment. Either way, check the potatoes when they’re about three quarters of the way mashed to give them a taste. Do they need more salt or pepper? Season again to your liking and finish mashing until a smooth consistency is reached. Transfer the potatoes to a serving bowl and enjoy warm!
These mashed potatoes would be a perfect match on the side of some Apple and Almond Stuffed Pork Chops or paired with Cheesy Green Bean and Mushroom Casserole for Thanksgiving.
If you make these buttery garlic and herb mashed potatoes, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
Super Buttery Garlic and Herb Mashed Potatoes
Description
Super buttery garlic and herb mashed potatoes to serve a crowd. These mashed potatoes are so good, they won’t need gravy.
Ingredients
Instructions
Boil the Potatoes
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Peel the russet and gold potatoes and cube them into roughly 1 ½ inch cubes. Add the cubed potatoes and 4 peeled garlic cloves to a large stock pot. Fill the pot with water until the potatoes are completely submerged
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Place the pot on the stove top, turning the burner onto high and bring the water to a simmer. Once the water is simmering, add a big pinch of salt and turn the heat down to medium to maintain the simmer. Cook until the potatoes or fork tender, about 15-20 minutes.
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Drain the potatoes and transfer them into a large, heat-proof bowl.
Brown the Butter
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While the potatoes are simmering, melt 1 pound of butter in a large frying pan over medium heat.
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Once melted, let the butter foam and bubble for about 5-6 minutes, using a silicon spatula or flat bottomed wooden spoon to scrape any browned bits off of the bottom of the pan.
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Add 6 cloves of minced garlic, 2 tablespoons of chopped fresh sage, and 1 tablespoon of chopped thyme to the frying pan. Cook the aromatics in the butter for 1-2 minutes until very fragrant. Remove from the heat.
Mash and Serve the Potatoes
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Pour the melted butter and aromatics into the pot with the potatoes. Add 1 cup whole milk, 1 tablespoon of salt, and 1/2 tablespoon pepper to the pan.
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To mash the potatoes either use a potato masher or add them to the bowl of a stand mixer. Turn the mixer on low using the paddle attachment. Once the potatoes are mostly mashed, taste for salt and pepper and adjust as necessary. Finish mashing until your desired consistency is reached.
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Transfer the potatoes to a serving bowl and serve warm. Enjoy!
