Name: Herb and Garlic Mashed Potatoes
Prep time: 20 min
Cook time: 15 min
Ingredients: 1 head garlic (small); 6 potatoes (medium); salt to taste; 50ml/1/4 cup whole milk (hot); 100g/1/2 cup unsalted butter; 1-2 tbsp parsley; 1-2 tbsp dill

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Creamy and buttery mashed potatoes are made only better by a handful of fresh herbs and some roasted garlic. This is the recipe you will come back to over and over again!

For another potato mash recipe, take a look at my Sweet Potato and Swede (Rutabaga) Mash!

Herby mashed potatoes with melted butter in the center

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If you ask me what makes the best mashed potatoes my answer will always be BUTTER. You can use the right kind of potatoes and employ the best mashing techniques but if your potatoes lack butter, they will always be subpar.

I don’t make mashed potatoes often but when I do I make sure they are well buttered.

Now that I’ve revealed my biggest secret I will tell you what else matters.

The potato itself!

Mashed potato ingredients. Potatoes, butter, milk plus herbs and garlic for extra flavour.

What type of potatoes are best

Having been a devout potato lover since forever it’s no surprise I know a lot about them. It turns out I like to study objects of my affection and I love sharing my knowledge!

There are two types of potatoes. Waxy and floury (sometimes called starchy). Both types are gorgeous but have different uses. Waxy potatoes are great for salads as they cook up firm and don’t fall apart.

But if you try to mash waxy potatoes into submission they respond with a load of gluey mess. The more you work them the stickier they will get.

Meanwhile, floury potatoes are perfect for mashes. Their fluffy texture is absolutely ideal for whipping up a pile of creamy mashed potatoes.

What potato varieties are best for mashing?

Yukon Gold potatoes or Russet potatoes in the US
Maris Piper, King Edward, Vivaldi and Desiree, which are what’s considered an all rounder, so suitable for mashes, roast potatoes and everything in between.

The best technique

There are several ways to deliver a beautifully creamy potato mash, but some are better than others:

You can actually mash them with an old-fashioned potato masher. My preferred method if I am honest. A masher gives me ultimate control over how chunky or creamy the end result is.
You can push them through a This is an affiliate link.potato ricer and my mother used to do that for special occasions. This method produces the smoothest mashed potatoes!
Some people whip their potatoes with a hand mixer or process them in a This is an affiliate link.food processor. My advice is whip your potatoes if you must but stay away from a food processor. It’s a sure way to ruin a perfectly good batch by turning them into glue.

What can I add to my potato mash?

In my humble opinion, some add-ons are a must and some are optional. For example, milk, butter and salt are essential while herb and garlic are not required but highly recommended!

I love garlic as I am sure many of you do too but adding it raw is a bit much plus not ideal for a dinner party or a holiday table for fairly obvious reasons.

Roasted garlic is another matter entirely. Somehow roasting it mellows the flavours we find difficult to stomach and deepens the flavours we love! Roasted garlic is truly magic! It’s a great way to add some pizzazz to otherwise simple dishes.

Another easy and effective trick to take your mashed potatoes to another level is loading them with fresh, fragrant herbs! This is the classic combination found in the ever so popular Ranch dressing – parsley, dill and chives. Any combination of the three is delicious!

creamy mashed potatoes with melted butter and herbs

Recipe tips and notes

Choosing the right potatoes matters! Not all are created equal, or are suited for mash. Read the section about to see my advice.
Although using dried herbs may seem like an obvious shortcut, I don’t recommend it. Fresh herbs are so much more flavourful, and the potatoes will be much better for it.
Always taste your potatoes before serving to make sure they are salty enough. We’ve all had under-salted mashed potatoes at some point, and they are…unpleasant. Add a bit more salt until you are happy that they have enough flavour. A little pepper may be to your taste as well, but I don’t find it adds to this recipe.
The act of mashing potatoes releases a lot of their warmth and may mean that they need to heated up again before serving. This is why I tend to mash them in the same large pot I cooked them in, ready for a quick reheat if needed.

Serving suggestions

Creamy garlic mashed potatoes are best when served with a saucy dish so they can soak up all that flavour. Something like Salisbury Steak with Onion Mushroom Gravy, for example, or Beef Stroganoff!

And of course, they are an essential side dish for a Thanksgiving or Christmas dinner along side turkey or prime rib or anytime roast chicken is served. Although many might people might vote for roast potatoes, I need mashed potatoes to absorb my rivers of gravy!

Storage and leftovers

Leftovers will keep in an airtight container for 3-4 days and in the freezer for 2-3 months. Although they can be reheated in a microwave, they’re best when placed covered in an oven preheated to 180C/350F for 15-20 minutes, or until they are hot all the way through.

Repurposing leftover mashed potatoes doesn’t get enough attention, but find the right recipe can make them into something special. For this I usually turn to salmon cakes, or mashed potato casserole!

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