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Mashed potatoes are one of those sides that don’t need to be complicated to be really good. My version starts with a combination of russet and Yukon Gold potatoes, then gets plenty of flavor from butter and cream infused with fresh garlic, rosemary, and thyme. The result is creamy, buttery mashed potatoes with just enough herb and garlic flavor without overpowering everything else on the plate.
I especially love this method because each type of potato brings something different to the bowl. Russets give you that light, fluffy texture you want in mashed potatoes, while Yukon Golds add richness, creaminess, and that naturally buttery flavor they’re known for. Instead of adding chopped herbs or garlic directly to the potatoes, I infuse them into the butter and cream so their flavor makes its way into every bite while the potatoes stay smooth and creamy.
Why Use Two Types of Potatoes for Mashed Potatoes?
You certainly can make mashed potatoes with just one variety, but combining russet and Yukon Gold potatoes gives you the best qualities of both.
Russet potatoes are high in starch, which helps create fluffy mashed potatoes. Yukon Gold potatoes have a naturally creamy texture and rich flavor. Using them together gives these mashed potatoes a nice balance between fluffy and creamy without needing an excessive amount of butter or cream.
Infusing the Butter and Cream
One of my favorite parts of this recipe is the infused butter and cream. While the potatoes boil, I gently warm salted butter, smashed garlic cloves, fresh rosemary, fresh thyme, heavy cream, and milk together.
Keeping the heat low gives the garlic and herbs time to flavor the dairy without scorching it. Before adding the mixture to the potatoes, I remove the garlic and herbs. You get all that flavor without pieces of rosemary, thyme, or garlic throughout your mashed potatoes.
Tips for Creamy Mashed Potatoes
- Start the potatoes in cool water rather than adding them to already-boiling water. This helps the potato pieces cook more evenly from the outside to the center.
- Try to cut your potatoes into similarly sized pieces, too. I aim for approximately 2-inch cubes so everything finishes cooking around the same time.
- And don’t overcook them. You want the potatoes completely fork-tender, but they shouldn’t be disintegrating in the pot. Overcooked, waterlogged potatoes can make it harder to achieve that fluffy, creamy texture.
- Finally, add the warm butter and cream mixture gradually. You may find that the potatoes absorb it differently depending on their size and moisture content, so adding a little at a time gives you more control over the final consistency.
- Store leftover mashed potatoes in an airtight container in the refrigerator. To reheat, microwave in short intervals until warmed through.
Masher vs. Potato Ricer
You have two options here depending on the texture you like.
For traditional mashed potatoes with a little more body, use a potato masher. If you want an especially smooth, light texture, pass the cooked potatoes through a potato ricer before incorporating the warm butter and cream.
Whichever method you choose, avoid aggressively mixing or whipping the potatoes. Too much mixing can release excess starch and turn your potatoes gummy instead of creamy.
What to Serve with Garlic Herb Mashed Potatoes
These mashed potatoes are an easy side for weeknight dinners, Sunday dinners, and holiday meals. Serve them alongside roast chicken, steak, braised beef, chicken au poivre, or my turkey au poivre recipe that’s perfect for the holidays
They’re especially useful for Thanksgiving and Christmas because the garlic and fresh herbs give them a little something extra while keeping the flavors familiar enough to work with the rest of your holiday spread.
I Hope You Enjoyed Making These Creamy Garlic Herb Mashed Potatoes!
Sometimes the simplest sides are the ones everyone goes back for, and these mashed potatoes are definitely one of those recipes. The combination of russet and Yukon Gold potatoes gives you a fluffy, creamy texture, while the garlic, rosemary, and thyme infused butter and cream add plenty of flavor without making the recipe complicated.
If you make these creamy garlic herb mashed potatoes, let me know how they turned out!
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Creamy Garlic & Herb Mashed Potatoes
Equipment
- Vegetable peeler
- Chef's knife
- Cutting Board
- large pot
- Small saucepan
- Colander
- Potato masher or potato ricer
- Measuring cups and spoons
IngredientsÂ
- 2 large russet potatoes (~1.5 lbs)
- 4 medium Yukon Gold potatoes (~1.5 lbs)
- 4 tbsp salted butter
- 4 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1/4 cup heavy cream
- 1/4 cup milk
- salt, to taste, plus 1 tablespoon
- black pepper, to taste
InstructionsÂ
- Prepare and boil the potatoes. Wash and peel the potatoes, then cut them into approximately 2- to 3-inch cubes, keeping the pieces as even in size as possible. Place the potatoes in a large pot and add enough cool water to completely cover them. Add 1 tablespoon of salt, then bring to a boil over medium-high heat. Cook until the potatoes are fork-tender but not falling apart. Drain well.
- Infuse the butter and cream. While the potatoes are boiling, add the butter, smashed garlic cloves, rosemary, thyme, heavy cream, and milk to a small saucepan. Bring to a very gentle simmer over low heat, allowing the garlic and herbs to infuse the mixture as it warms. Do not allow the cream to boil.
- Mash the potatoes. Remove the rosemary, thyme, and garlic from the warm butter and cream mixture. Using a potato masher, mash the drained potatoes while gradually adding the warm butter and cream mixture until the potatoes reach your desired consistency.
- Season and serve. Season the mashed potatoes to taste with salt and black pepper. Serve warm.
Notes
- Cut the potatoes evenly: Keeping the potato pieces close to the same size helps them cook at the same rate.
- Start with cool water: This allows the potatoes to heat gradually and cook more evenly.
- Don’t overcook the potatoes: Cook just until fork-tender. Potatoes that absorb too much water can become heavy or watery when mashed.
- Keep the cream mixture warm: Adding warm dairy to warm potatoes helps everything incorporate smoothly.
- Add the liquid gradually: Depending on the size and moisture content of your potatoes, you may not need to add the entire mixture at once.
- Don’t overwork the potatoes: Mash only until you reach your desired consistency. Excessive mixing can make mashed potatoes gummy.
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