These creamy garlic herb mashed potatoes are rich, fluffy, and full of garlic, rosemary, and thyme flavor. Warm herb-infused cream and butter give them a smooth, luxurious texture. They're the perfect side dish for holiday dinners, Sunday roasts, stews, and braises.
Garlic Herb Mashed Potatoes
If you've been reading our blog for a while, you'll know that Grant and I love potatoes in pretty much any shape or form. We even have a little joke between us that some potato recipes "serve 4 normal people or 2 Murchies." 😀
These garlic herb mashed potatoes are definitely on the richer side, with cream, butter, garlic, rosemary, and thyme. They're perfect for holiday meals, roast dinners, and anything with plenty of sauce, like Beef Bourguignon or Coq au Vin.
If you prefer something a little lighter, try our Creamy Olive Oil Mashed Potatoes too.
Scroll down for step-by-step instructions, chef's tips, serving ideas, storage tips, and the best potatoes to use.
Jump to:
- Garlic Herb Mashed Potatoes
- Recipe at a Glance
- What Potatoes Are Best for Mashed Potatoes?
- Ingredients You'll Need
- When Are Potatoes in Season?
- How to Make Garlic Herb Mashed Potatoes
- What to Serve With Garlic Herb Mashed Potatoes
- Storage Instructions
- FAQ's
- More Potato Recipes
- Creamy Garlic Herb Mashed Potatoes
Recipe at a Glance
- Ready in: 40 minutes
- Serves: 6
- Main ingredients: Potatoes, garlic, cream, rosemary, thyme, and butter
- Best for: Roast dinners, Thanksgiving, Christmas, stews, and braises
- Cooking method: Boil + mash
- Texture: Creamy, soft, and fluffy
- Dietary information: Vegetarian and gluten-free
- Make ahead: Yes, although they're best served soon after making
What Potatoes Are Best for Mashed Potatoes?
The best potatoes for mash are generally starchy or floury varieties, because they break down easily and give you a light, fluffy texture.
Different varieties are available depending on where you live:
- US: Russet, Idaho, or Yukon Gold
- UK: Maris Piper, King Edward, or Desiree
- Australia: Sebago, Royal Blue, Coliban, or Kennebec
- South Africa: Up-to-Date, Caren, Darius, or Sifra
Ingredients You'll Need
You only need a handful of ingredients, but the way they're handled makes a big difference to the finished mash.
- Potatoes - Yukon Gold or Russet work beautifully.
- Garlic cloves - Cooked with the potatoes so the garlic becomes soft and mellow.
- Heavy cream - Warmed and infused before being added to the mash.
- Rosemary and thyme - Give the cream plenty of herb flavor.
- Bay leaf and peppercorns - Add another subtle layer to the infusion.
- Unsalted butter - Folded through at the end for richness.
- Salt and black pepper - Season to taste.
- Chives or parsley - Optional for serving.
See the recipe card for exact quantities.
When Are Potatoes in Season?
Potatoes are available year-round, different varieties and harvest times vary by region. Potatoes work well in everyday meals as well as in cozy roast dinners, holiday sides, stews, and winter comfort food.
For mashed potatoes, the variety matters more than the time of year. Choose a floury or starchy potato for the softest, fluffiest result.
Want to learn more about when produce is in season? Explore the USDA's Seasonal Produce Guide.
How to Make Garlic Herb Mashed Potatoes
Prep the potatoes
Peel the potatoes and cut them into even-sized chunks. This helps them cook at the same time.
Boil the potatoes
Place the potatoes and garlic cloves in a large heavy based pot. Cover with cold water and season generously with salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Chef's Tip: Start potatoes in cold water so they cook evenly from the outside to the center.
Infuse the cream
While the potatoes cook, add the heavy cream, rosemary, thyme, bay leaf, and peppercorns to a small saucepan. Warm gently over low heat until steaming, but do not boil. Remove from the heat, cover and let the herbs infuse.
Drain and steam dry
Drain the potatoes and garlic in a colander. Leave them to steam dry for 2-3 minutes.
That short steam-drying step helps remove excess moisture before you mash, which gives you a creamier result.
Mash the potatoes
Return the potatoes and garlic to the warm dry pot. Strain the infused cream and discard the herbs, bay leaf, and peppercorns. Add the warm cream to the potatoes and mash until smooth and creamy.
Chef's Tip: Warm cream blends into the potatoes more easily and keeps the mash soft and fluffy.
For an even smoother mash, you can pass the potatoes through a potato ricer before adding the cream and butter.
Add the butter
Add the diced butter and fold it into the potatoes until fully incorporated. Taste and season with salt and freshly ground black pepper.
Chef's Tip: Try not to overwork the potatoes once they're mashed. Too much stirring can make them heavy or gluey.
Garnish and serve
Spoon into a warm serving dish and finish with chopped chives or parsley if using.
What to Serve With Garlic Herb Mashed Potatoes
These are rich, creamy potatoes, so they work especially well with roasted meats, braises, stews, and green vegetable sides.
- With roast chicken - Try our Slow Roasted Lemon and Herb Whole Chicken.
- With French-style stews - Mashed potatoes are perfect for catching the sauce from Beef Bourguignon, Coq au Vin or try our Coq au Vin Blanc.
- With another slow-cooked dinner - Our Slow Cooker Beef Stew with Red Wine is another lovely pairing.
- For a holiday dinner - Serve alongside turkey, fillet of beef, or your favorite roast.
- With vegetable sides - Try our Brussels Sprouts with Bacon, Roasted Butternut Squash Wedges, Mediterranean Roasted Vegetable Casserole, French Green Beans Almondine, or Stovetop Carrots with Honey and Thyme.
Storage Instructions
Fridge: Store cooled mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently over low heat on the stovetop, or in the microwave for smaller portions.
Add a splash of warm cream or milk and a little extra butter if needed to bring the texture back.
Avoid stirring too aggressively when reheating, as overworking mashed potatoes can make them gluey.
Not freezer friendly: We don't recommend freezing these mashed potatoes.
FAQ's
A : Starting potatoes in cold water helps them cook more evenly from the outside to the center.
If you add them straight to boiling water, the outside can become too soft before the middle is fully cooked.
A : Reheat them gently and add a little warm cream, milk, or butter as needed.
Low, gentle heat works best. Avoid aggressive stirring or high heat, which can affect the texture.
A : Use a floury or starchy potato, drain it well, and avoid overworking it once it has been mashed.
A potato ricer can also help create a smooth texture without excessive mixing.
More Potato Recipes
If you love potatoes as much as we do, try our:
- Crispy Roast Potatoes
- Greek Lemon Potatoes
- Mini Hasselback Potatoes with Garlic
- French Potato Salad
- Gratin Dauphinois
These creamy garlic herb mashed potatoes are just as at home under a rich stew as they are beside a holiday roast. The herb-infused cream and mellow garlic make them feel a little more special without making the recipe complicated.
Give them a try and let us know what you served them with in the comments below. And don't forget to Pin it for later!
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Creamy Garlic Herb Mashed Potatoes
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
These creamy garlic herb mashed potatoes are rich, fluffy, and full of garlic, rosemary, and thyme flavor. Warm herb-infused cream and butter give them a smooth, luxurious texture. They're the perfect side dish for holiday dinners, Sunday roasts, stews, and braises.
Ingredients
For the Potatoes
3 lb (1.4kg) Yukon Gold or Russet potatoes, peeled and cut into chunks
4-5 garlic cloves, peeled
Salt, for the cooking water
For the Infused Cream
1 cup (250 ml) heavy cream
2 sprigs fresh rosemary
6 sprigs fresh thyme
1 bay leaf
1 teaspoon whole peppercorns
For the Mashed Potatoes
½ stick (50g) unsalted butter, diced
Salt and freshly ground black pepper, to taste
Optional garnish:
2 tablespoon chopped chives or parsley
Instructions
1. Prep the potatoes.
Peel the potatoes and cut them into even-sized chunks. This helps them cook at the same time.
2. Boil the potatoes.
Place the potatoes and garlic cloves in a large heavy based pot. Cover with cold water and season generously with salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Chef's Tip: Start potatoes in cold water so they cook evenly from the outside to the center.
3. Infuse the cream.
While the potatoes cook, add the heavy cream, rosemary, thyme, bay leaf, and peppercorns to a small saucepan. Warm gently over low heat until steaming, but do not boil. Remove from the heat, cover and let the herbs infuse.
4. Drain and steam dry.
Drain the potatoes and garlic in a colander. Leave them to steam dry for 2-3 minutes.
5. Mash the potatoes.
Return the potatoes and garlic to the warm dry pot. Strain the infused cream and discard the herbs, bay leaf, and peppercorns. Add the warm cream to the potatoes and mash until smooth and creamy.
Chef's Tip: Warm cream blends into the potatoes more easily and keeps the mash soft and fluffy.
For an even smoother mash, you can pass the potatoes through a potato ricer before adding the cream and butter.
6. Add the butter.
Add the diced butter and fold it into the potatoes until fully incorporated. Taste and season with salt and freshly ground black pepper.
Chef's Tip: Try not to overwork the potatoes once they're mashed. Too much stirring can make them heavy or gluey.
7. Garnish and serve.
Spoon into a warm serving dish and finish with chopped chives or parsley if using.
Notes
Storage Instructions
Fridge: Store cooled mashed potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently over low heat on the stovetop, or in the microwave for smaller portions. Add a splash of warm cream or milk and a little extra butter if needed to bring the texture back. Avoid stirring too aggressively when reheating, as overworking mashed potatoes can make them gluey.
Not freezer friendly
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boil + Mash
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 serving
- Calories: 314
- Sugar: 2.5 g
- Sodium: 214.3 mg
- Fat: 15.1 g
- Carbohydrates: 41.1 g
- Protein: 5.5 g
- Cholesterol: 42.8 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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