Garlic Herb Make Ahead Mashed Potatoes
Creamy, flavorful, and perfectly seasoned, these Garlic Herb Make Ahead Mashed Potatoes are the ultimate side dish for stress-free holiday dinners or weeknight meals. Made with buttery Russet potatoes blended with roasted garlic, fresh rosemary, and thyme, this recipe offers an irresistible balance of earthy and aromatic flavors. The addition of heavy cream and sour cream creates a luxuriously smooth texture, while the option to prepare it up to two days in advance makes it a time-saving lifesaver during busy cooking marathons. Lightly baked to perfection, these make-ahead mashed potatoes are ideal for gatherings, and a sprinkle of fresh chives as a garnish adds a pop of color and freshness. Whether hosting Thanksgiving or a casual family dinner, this dish ensures you serve comforting, crowd-pleasing mashed potatoes without last-minute rush.
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Recipe Information
Ingredients
- 4 pounds Russet potatoes
- 8 tablespoons Unsalted butter
- 1 cup Heavy cream
- 4 large Garlic cloves
- 1 teaspoon Fresh rosemary
- 1 teaspoon Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Sour cream
- 2 tablespoons Chives (optional for garnish)
Instructions
Peel the potatoes and cut them into evenly sized chunks for faster and uniform cooking.
Place the potato chunks in a large pot of cold, salted water and bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, finely mince the garlic. In a small saucepan, melt the unsalted butter over low heat. Add the minced garlic, rosemary, and thyme to the butter, and cook for 2-3 minutes until fragrant. Be careful not to brown the garlic.
Drain the cooked potatoes and return them to the pot. Allow them to sit for 1-2 minutes to remove excess moisture.
Using a potato masher or ricer, mash the potatoes until smooth.
Slowly stir in the garlic-herb butter, heavy cream, sour cream, salt, and black pepper. Mix until completely incorporated and creamy.
Taste and adjust seasoning if necessary.
Transfer the mashed potatoes to a greased, oven-safe baking dish. Let the dish cool completely before covering tightly with plastic wrap or foil. Store in the refrigerator for up to 2 days if making ahead.
To reheat, preheat your oven to 350°F (175°C). Remove the plastic wrap or foil and cover the dish with fresh foil. Heat for 20-30 minutes, or until warm throughout.
Garnish with chopped chives (if using) before serving.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1184 mg | 25% | |
*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.
