Garlic and Herb Mashed Potatoes
Elevate your comfort food game with these luxurious Garlic and Herb Mashed Potatoes—a creamy, flavorful side dish destined to be the star of any meal. Featuring buttery Russet potatoes infused with roasted garlic, fresh rosemary, and thyme, this recipe delivers a perfect blend of rich, earthy flavors. The addition of heavy cream and milk creates an irresistibly smooth and velvety texture, while a hint of olive oil enhances the aromatic roasted garlic. Ideal for holiday gatherings or weeknight dinners, this easy-to-follow recipe is ready in just 40 minutes and serves four. Pair these mashed potatoes with your favorite roasted meats or vegetables for a truly decadent feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 6 pieces Garlic cloves
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 0.25 cup Milk
- 1 tablespoon Olive oil
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
Instructions
Peel the russet potatoes and cut them into evenly sized chunks, about 2 inches wide.
Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes cook, peel the garlic cloves and place them on a small piece of foil. Drizzle with olive oil, then wrap the foil tightly to make a pouch.
Place the garlic pouch in a preheated oven at 400°F (200°C) and roast for 15 minutes, or until the cloves are soft and fragrant.
Once the potatoes are cooked, drain the water and return them to the pot. Allow any excess moisture to evaporate by letting the potatoes sit for a minute or two.
Mash the potatoes using a potato masher or ricer until smooth.
In a small saucepan, melt the unsalted butter over low heat. Add the heavy cream and milk, then warm gently (do not boil).
Squeeze the roasted garlic cloves out of their skins and mash them into a paste using a fork.
Add the garlic paste, warmed butter and cream mixture, chopped rosemary, thyme, 0.5 teaspoon of salt, and black pepper to the mashed potatoes.
Stir everything together until well-combined and creamy. Adjust seasoning to taste.
Serve the mashed potatoes warm, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3741 mg | 163% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 13.5 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 5278 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
