Creamy Garlic Mashed Potatoes with Fresh Herbs
Buttery, creamy mashed potatoes with just the right amount of garlic and a sprinkle of fresh herbs. A simple, classic Thanksgiving side that always feels special.
Ingredients
- 3 lbs Yukon gold or russet potatoes
- 3-4 whole garlic cloves (peeled)
- ½ cup butter
- ½-¾ cup half-and-half or milk
- salt (to taste)
- 2 tbsp chives or parsley (chopped)
Instructions
- Prep the potatoes. Peel the potatoes, rinse quickly under cold water (just a second under the tap is perfect), and cut each one in half and then in half again, so you have quarter-sized pieces.
- Boil the potatoes and garlic. Add the potatoes and whole garlic cloves to a large pot and cover with cold water by about an inch. Add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until the potatoes are very tender when pierced with a fork.
- Mash the potatoes. Drain well, then return the potatoes and garlic to the warm pot. Mash with a potato masher (or use a ricer for extra-smooth potatoes).
- Add butter and half-and-half. Stir in the butter until melted, then slowly add half-and-half a little at a time, mashing and stirring until creamy and smooth. Adjust to your preferred texture.
- Season and serve.Taste and season with additional salt and pepper as needed. Spoon into a serving bowl and top with fresh herbs.
Notes
- If you like a looser mash, add more half-and-half a tablespoon at a time until it reaches your preferred texture.
- You can make the potatoes a day ahead — refrigerate, then reheat gently over low heat with a splash of cream or milk to loosen them.
- Swap in cream cheese or sour cream for part of the butter if you prefer a tangier, richer flavor.
- Don’t overmix after adding liquid; it can make the potatoes gluey. Mash just until smooth.