Last Updated on November 19, 2022 by Jacqueline Rafidi
Buttery garlic herb mashed potatoes are going to steal the show of any dinner table. With Thanksgiving just around the corner, I knew I had to share these because we all know side dishes like these are the true star!
Mashed potatoes are pretty much a given on many Thanksgiving tables. They also happen to be the perfect carb to go along with so many comfort foods like braised short ribs, chicken marsala, blackened salmon with walnut date gremolata.
How to make these Buttery Garlic Herb Mashed Potatoes
Start by boiling your russet potatoes. Remember to always start your potatoes in cold water then bring it up to a boil to ensure the potatoes cook all the way through.
While they’re boiling, add your cream, milk, garlic and herbs to a small pot. Let it warm through and come to a slight boil, remove from heat and set aside.
When the potatoes are cooked through, use a potato masher, fork or stand mixer with a paddle attachment to mash them up. Add in the garlic herb and cream mixture and mix well . Taste to see if additional salt is needed and top with some fresh herbs of choice – like thyme, parsley, chives, etc. – before serving warm.
Who doesn’t love potatoes? I personally think these buttery garlic herb mashed potatoes in particular may be one of the best on the table whether you make it for Thanksgiving or any other day of the year!
More favorite side dishes
When you make these buttery garlic herb mashed potatoes, comment down below and rate this recipe to let me know your thoughts! Also share a picture or tag me on Instagram @thebitewithjackie, I love seeing your remakes!
Buttery Garlic Herb Mashed Potatoes
- 6 russet potatoes peeled and cut into large chunks
- Salt and pepper to taste
- 2/3 cup heavy cream
- ½ cup whole milk
- 3 Tablespoons unsalted butter
- 3 cloves garlic peeled and smashed
- 5 fresh sage leaves
- 2 thyme sprigs
- Melted butter and chopped thyme for topping
- Add the potatoes to a large pot with water so the potatoes are covered by 1 inch or more. Add a generous pinch of salt and bring to a boil. Cook until the potatoes are fork tender.
- While the potatoes cook, add the heavy cream, milk, butter, garlic, sage leaves and thyme to a small pot and bring to a light simmer. Turn off the heat and let it sit while the potatoes finish cooking.
- When the potatoes are done, drain them well and mash them up using a fork, potato masher or potato ricer. Slowly pour in the warm garlic herb cream mixture. Mix well to combine.
- Serve the mashed potatoes warm and top with more melted butter and fresh chopped thyme. Enjoy!