Description
This Garlic and Herb Mashed Potatoes recipe transforms classic mashed potatoes into a flavorful side dish featuring fresh thyme, sage, garlic, and a rich blend of milk, cream, and butter. The potatoes are boiled to perfection, then infused with a creamy herb and garlic mixture, resulting in a smooth, aromatic, and comforting dish perfect for family meals or special occasions.
Ingredients
Scale
Potatoes
- 3 lbs Yukon Gold potatoes (about 8 medium potatoes)
Herbs and Garlic
- 10 sprigs fresh thyme
- 3–4 large sage leaves
- 4 large garlic cloves, peeled
Dairy and Seasonings
- 1 cup milk
- ¼ cup heavy cream
- 1 stick butter (4 tablespoons), separated – 7 tablespoons used in cooking, 1 tablespoon reserved for topping
- 2 teaspoons pink salt or sea salt (adjust to 1½ teaspoons if you prefer less salt)
- ½ teaspoon garlic powder
Optional Toppings
- Fresh chopped parsley
- Black pepper
Instructions
- Boil the Potatoes: Fill a large pot with water and bring it to a boil over high heat. Peel the potatoes and cut each in half twice, creating quarters. Add the potatoes to the boiling water and cook until completely soft and tender, about 20-25 minutes.
- Prepare the Herb-Infused Dairy Mixture: While the potatoes boil, in a small saucepan, combine the milk, heavy cream, 7 tablespoons of butter, fresh thyme sprigs, sage leaves, peeled garlic cloves, garlic powder, and salt. Heat over medium heat until the mixture reaches a light simmer. Let it gently simmer for about 10 minutes, until the garlic softens and infuses the mixture. Then turn off the heat.
- Drain and Mash Potatoes: Once the potatoes are tender, strain them and transfer to a large mixing bowl. Strain the herb-infused milk and butter mixture to remove solids, reserving the softened garlic cloves.
- Combine and Mix: Pour the infused dairy mixture into the mashed potatoes. For extra flavor, gently toss the softened garlic cloves into the potatoes or leave them out if preferred. Discard the strained herbs. Use a hand mixer to whip the potatoes until creamy and smooth. Alternatively, if you prefer a chunkier texture, use a hand masher to mash to your liking. Taste and adjust seasoning as needed.
- Serve: Transfer the mashed potatoes to a serving bowl. Top with the remaining 1 tablespoon of butter, and sprinkle with fresh chopped parsley and black pepper if desired. Serve warm.
Notes
- Adjust salt according to taste; start with less if sensitive to sodium.
- For a smoother texture, ensure potatoes are fully cooked and use a hand mixer for mashing.
- You can omit the garlic cloves in the final mash for a milder garlic flavor or include them for a bolder taste.
- Fresh herbs infuse the dairy for the best flavor; dried herbs can be used but will be less vibrant.
- For a lighter option, substitute heavy cream with more milk or a lower fat alternative.
Nutrition
- Serving Size: 1/8 of recipe (about 150g)
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
