Description
Creamy and flavorful Garlic and Herb Mashed Potatoes made with Yukon Gold potatoes, fresh thyme, sage, garlic, milk, cream, and butter. Perfectly seasoned and infused with aromatic herbs, this comforting side dish is smooth, rich, and topped with fresh parsley and black pepper for a delightful finishing touch.
Ingredients
Scale
Potatoes
- 3 lbs Yukon Gold potatoes (about 8 potatoes)
Herb and Garlic Infusion
- 10 sprigs fresh thyme
- 3-4 large sage leaves
- 4 large garlic cloves, peeled
Dairy & Seasoning
- 1 cup milk
- ¼ cup heavy cream
- 1 stick butter (8 tablespoons), separated – 7 tablespoons for infusion, 1 tablespoon for topping
- 2 teaspoons pink salt or sea salt (start with 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 and cut the Yukon Gold potatoes into halves, then quarters. Add the potatoes to the boiling water and cook until completely soft with no firmness, about 20-25 minutes.
- Prepare Herb and Garlic Infusion: While the potatoes cook, combine milk, heavy cream, 7 tablespoons of butter, fresh thyme, sage leaves, peeled garlic cloves, garlic powder, and salt in a small saucepan. Heat the mixture to a light simmer and let it gently simmer for about 10 minutes until the garlic becomes tender. Then turn off the heat.
- Drain and Mix Potatoes: Once the potatoes are tender, strain them and transfer to a mixing bowl. Strain the infused herb and garlic mixture over the potatoes, tossing in the softened garlic cloves for extra flavor (optional). Discard the herbs after straining.
- Blend to Desired Texture: Use a hand mixer to blend the potatoes until smooth and creamy. If you prefer smashed potatoes, use a hand masher instead. Taste the mashed potatoes and adjust seasoning as needed.
- Serve: Transfer the mashed potatoes to a serving bowl. Top with the remaining tablespoon of butter, and sprinkle fresh chopped parsley and black pepper on top for garnish and flavor.
Notes
- For less salty mashed potatoes, start with 1½ teaspoons of salt and adjust to taste.
- You can leave out the softened garlic if you prefer a milder garlic flavor.
- Use Yukon Gold potatoes for their creamy texture and buttery flavor.
- To keep mashed potatoes warm, cover tightly with foil or a lid.
- If you like chunky mashed potatoes, mash by hand instead of blending.
Nutrition
- Serving Size: 1 cup (about 1/8th of the recipe)
- Calories: 250
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
