Q : Why should you start potatoes in cold water?

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.

Q : How do you reheat mashed potatoes without drying them out?

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.

Q : How do you keep mashed potatoes from becoming gluey?

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.

Creamy Garlic Herb Mashed Potatoes

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 tsp whole peppercorns

For the Mashed Potatoes

1/2 stick (50g) unsalted butter, diced
Salt and freshly ground black pepper, to taste

Optional garnish:
2 tbsp chopped chives or parsley

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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