Creamy Mashed Potatoes Recipe with Garlic and Herbs
Want to make mashed potatoes so creamy and buttery that everyone reaches for seconds? These fluffy, smooth potatoes are rich and delicious. Follow our recipe, and you’ll have mashed potatoes so good, you’ll be tempted to sneak a spoonful straight from the pot.
I still remember the first time I made mashed potatoes from scratch—it was a chilly Sunday, and I wanted something cozy to go with roast chicken. I didn’t expect much, but that first bite of buttery, velvety goodness totally changed the game. Since then, this recipe has become my go-to for holidays, weeknights, and anytime I need a little comfort in a bowl.
Ingredients for Creamy Mashed Potatoes
- Russet or Yukon Gold potatoes – These are the best varieties, as they are low in moisture and high in starch.
- Unsalted butter – Adds rich flavor and a smooth finish to the mashed potatoes.
- Heavy cream or milk – Provides creaminess and helps achieve the perfect consistency.
- Garlic (optional) – Infuses a subtle savory depth when boiled with the potatoes.
- Salt and pepper – Essential for seasoning and balancing the flavors.
- Dry dill (optional) – Offers a hint of herbal brightness and makes a lovely garnish.
Check out this helpful post about the different varieties of potatoes and how to use them.
How to Make Creamy Mashed Potatoes
Peel those spuds and chop them into chunky little cubes—about 1 to 2 inches. Uniform pieces mean even cooking and no rogue undercooked bits!
Smash a couple of garlic cloves and toss them in with the potatoes. They’ll infuse everything with cozy, savory goodness.
Pop the potatoes (and garlic, if using) into a big pot, cover with cold water, and add a generous pinch of salt. Heat the pot over medium-high until the water starts to bubble, then reduce to a gentle simmer and cook for 15–20 minutes, until you can pierce the potatoes with a fork.
Drain the potatoes and let them chill in the colander for a minute or two. This little pause lets steam escape and helps make them extra fluffy.
Return the potatoes to the pot (remove the garlic if you added it) and use a masher or ricer until they’re smooth and dreamy.
While the potatoes are still warm, add the butter and let it melt, like a hug. Pour in the milk or cream and mix until everything’s silky and luscious.
Add salt and pepper to taste, and mix it all up. Want it even creamier? Go ahead and splash in a bit more milk or cream.
Scoop your mashed masterpiece into a bowl, top with a pat of butter, and sprinkle with dry dill if you’re feeling fancy.
Looking for more sides? We are slowly building up our collection of side dishes. We’ve also got loads of recipes to use your garden vegetables.
Tips For Making Creamy Mashed Potatoes
- Start with cold water: Cover the potatoes with cold water and bring them to a gentle boil. This ensures even cooking.
- Use the right potatoes: Russets or Yukon Golds are ideal for a fluffy, creamy finish because of their low moisture content.
- Don’t overmix: Potatoes naturally contain a lot of starch. When you mash or whip them, the starch cells break open, releasing a gel that helps hold the mash together. If you go too far, too many cells burst, and the extra starch makes the potatoes sticky and gummy.
- Dry the potatoes: Let them sit after draining to release steam and avoid watery mash.
- Use a ricer if possible: These tools give you the smoothest texture, free of lumps, and don’t make the potatoes gummy.
- Season early and taste often: Salt the water, then adjust the seasoning after mashing for balanced flavor.
Variations To Try
- Cheesy mash: Stir in shredded cheddar, parmesan, or cream cheese for extra richness.
- Herb-infused: Mix in fresh chives or Italian herbs such as oregano, basil, thyme, rosemary, sage, and parsley for a different taste.
- Sour cream & onion: Add sour cream and sautéed onions for tangy, savory depth.
- Bacon-loaded: Crumble crispy bacon on top or mix it in for smoky crunch.
These creamy mashed potatoes come together with simple ingredients and deliver unbeatable flavor and texture. They’re rich, comforting, and perfect for any occasion. Remember to pin this post so you can find our recipe when you need it!
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Creamy Mashed Potatoes Recipe
Ingredients
Equipment
Method
- Peel the potatoes and cut them into evenly sized chunks (about 1-2 inches).
- If using garlic, peel and smash the cloves and add them to the pot for flavor.
- Place the potatoes (and garlic) in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander and let them sit for a minute or two to allow any excess steam to escape.
- Return the potatoes to the pot and mash them using a potato masher or ricer until smooth.
- While the potatoes are still warm, add the unsalted butter and let it melt. Pour in the heavy cream (or milk) and mix until everything is well combined and creamy.
- Season with salt and pepper to taste. Mix well.
Notes
- Don’t overmix: Potatoes naturally contain a lot of starch. When you mash or whip them, the starch cells break open, releasing a gel that helps hold the mash together. If you overdo it too much starch is released makes the potatoes sticky and gummy.
- Use a ricer if possible: This tool give you the smoothest texture, free of lumps, and doesn’t make the potatoes gummy.