Garlic Herb Infused Mashed Potatoes

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 6
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If you’re looking for a side dish that elevates the humble potato to new heights, these Garlic Herb Infused Mashed Potatoes are your answer. Creamy, buttery, and packed with fresh herbs, they’re perfect for any gathering or just a cozy night in.

Ingredients for Garlic Herb Infused Mashed Potatoes

Yukon Gold potatoes are the star here, chosen for their creamy texture and buttery flavor. They mash beautifully and hold the flavor well. Garlic adds a punchy, aromatic depth that makes these potatoes anything but ordinary. Heavy cream and unsalted butter come together to create that luxuriously smooth texture we all crave in mashed potatoes. Olive oil adds a subtle richness and helps to infuse the herbs. Fresh parsley and chives bring a vibrant, fresh taste, making each bite colorful and herbaceous. Finally, salt and pepper round out the flavors, enhancing every component.

Tips & Tricks

  • For the fluffiest potatoes, use a potato ricer. It takes a bit more effort but rewards you with a lighter texture.
  • Let the potatoes sit in the hot pot after draining to evaporate excess water, keeping your mash smooth and not watery.
  • Warm your cream and butter to ensure they incorporate into the potatoes smoothly without cooling them down.

Serving Suggestions

These mashed potatoes make a perfect companion to roasted meats, like a succulent roast chicken or a juicy steak. They also pair beautifully with grilled vegetables for a lighter, vegetarian-friendly meal. For a special touch, sprinkle some extra chives or a light dusting of Parmesan cheese on top just before serving.

Frequently Asked Questions

Can I use a different type of potato?
Yes, Russet potatoes work well too, but Yukon Golds are preferred for their creamy texture and flavor.
Can I make these in advance?
Absolutely! Reheat gently on the stove or in the oven, adding a splash of cream to revive the texture.
Is there a substitute for heavy cream?
Half-and-half can work in a pinch, but the result won't be as rich and creamy.

Garlic Herb Infused Mashed Potatoes Recipe Walkthrough

Start by bringing a large pot of water to a boil, adding a generous pinch of salt to season the potatoes as they cook. Once your water's bubbling, carefully add the cubed Yukon Gold potatoes along with the whole peeled garlic cloves. Let them cook together for about 15 to 20 minutes, until you can easily pierce the potatoes with a fork.

Drain the potatoes and garlic well, then return them to the pot. This helps to evaporate any extra moisture, which keeps your mashed potatoes from turning gummy. While the potatoes are drying out a bit, heat the heavy cream and butter in a small saucepan over low heat until the butter has fully melted into the cream.

Now, grab your potato masher or ricer and mash the potatoes and garlic until you reach your desired consistency. Gradually pour in the warm cream and butter mixture, stirring as you go to ensure a smooth, velvety mash.

Once you're happy with the texture, drizzle in the olive oil and fold in the chopped parsley and chives. Finally, season generously with salt and pepper to your taste, and serve your mashed potatoes immediately while they're still warm and inviting.

Why You'll Love This Recipe

  • Packed with fresh, fragrant herbs that add a burst of flavor.
  • Uses Yukon Gold potatoes for a naturally buttery texture.
  • Infused with garlic for an extra depth of taste.
  • Easy to make but impressive enough for guests.

Ingredients

3 lbs Yukon Gold potatoes, peeled and cubed
4 cloves garlic, peeled
1 cup heavy cream
4 tbsp unsalted butter
2 tbsp olive oil
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
Salt and pepper to taste

Step-by-step Instructions

1. In a large pot, bring water to a boil and add a pinch of salt.
2. Add the cubed potatoes and whole garlic cloves to the boiling water.
3. Cook until potatoes are tender, about 15-20 minutes.
4. Drain the potatoes and garlic, then return them to the pot.
5. In a small saucepan, heat the heavy cream and butter over low heat until the butter melts.
6. Mash the potatoes and garlic using a potato masher or ricer.
7. Gradually stir in the warm cream and butter mixture until smooth.
8. Add olive oil, chopped parsley, and chives.
9. Season with salt and pepper to taste and serve immediately.

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