Buttery Garlic Herb Mashed Potatoes

$To make buttery garlic herb mashed potatoes, gather these items: - 2 pounds russet potatoes, peeled and diced - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup heavy cream - 1/2 cup fresh parsley, chopped - 1/4 cup chives, chopped - Salt and pepper to taste These ingredients create a rich, creamy dish that everyone will love. Using fresh herbs like parsley and chives makes a huge difference. Fresh herbs add bright flavors and vibrant colors. They make your mashed potatoes taste fresh and lively. Dried herbs cannot provide the same punch. Always opt for fresh when you can. Don't worry if you lack some ingredients. Here are a few replacements: - If you have no russet potatoes, use Yukon Gold potatoes for a similar texture. - Swap heavy cream with whole milk for a lighter option. - For a dairy-free choice, use almond milk or coconut cream. - If you can’t find chives or parsley, try green onions or basil instead. These swaps can help you create a tasty dish with what you have on hand. {{ingredient_image_1}} Start by peeling and dicing 2 pounds of russet potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt for flavor. Bring the pot to a boil over medium-high heat. Once it boils, lower the heat and let it simmer for 15 to 20 minutes. Cook until the potatoes are fork-tender. This means you can easily pierce them with a fork. While the potatoes cook, grab a small skillet. Add 4 tablespoons of unsalted butter and melt it over medium heat. Once melted, add 4 cloves of minced garlic. Sauté the garlic for 1 to 2 minutes until it smells amazing. Be careful not to let it brown. Brown garlic can taste bitter and ruin your dish. After the potatoes are done, drain them well. Return the potatoes to the pot. Pour in 1 cup of heavy cream and the garlic butter mixture. Now, it’s time to mash! Use a potato masher and mash until the potatoes are smooth and creamy. For the best texture, mash gently but thoroughly. Once smooth, fold in 1/2 cup of chopped parsley and 1/4 cup of chopped chives. Season with salt and pepper to your liking. For a nice touch, serve the mashed potatoes in a dish. Top with a few pats of butter and a sprinkle of herbs. Enjoy! To get the best texture, you want your potatoes to be smooth. Use russet potatoes; they are fluffy and creamy. Boil them until fork-tender, about 15-20 minutes. Drain them well to remove excess water. When mashing, mix in warm heavy cream for a rich finish. Avoid over-mashing; it can make them gummy. For extra flavor, try adding more garlic or herbs. You can sauté the garlic longer for a deeper taste. Fresh herbs like parsley and chives make the dish bright. If you want a cheesy twist, stir in some grated cheese. You can also add a dash of lemon juice for a zesty kick. Serve these mashed potatoes in a warm dish. Top them with a few pats of butter to melt on the surface. For a nice look, sprinkle more fresh herbs on top. These potatoes go great with roasted meats or grilled veggies. They are perfect for family dinners or holiday meals. Pro Tips Choose the Right Potatoes: For the best texture, use russet potatoes, as they are starchy and fluffy when mashed. Don't Over-Mash: Be careful not to over-mash the potatoes, as this can lead to a gluey texture. Stop when they are creamy and smooth. Warm the Cream: Warm the heavy cream before adding it to the potatoes. This helps maintain the temperature and keeps the mash creamy. Herb Variations: Feel free to mix in other herbs like thyme or rosemary for a different flavor profile. Fresh herbs elevate the taste! {{image_2}} You can add cheese for a rich twist. Try using grated cheddar or creamy goat cheese. Mix in about one cup of cheese when mashing. The cheese melts and adds a lovely flavor. This variation makes the dish even more comforting and indulgent. You can make this dish vegan by swapping the butter and cream. Use olive oil or vegan butter instead of dairy butter. For creaminess, use coconut milk or almond milk. Adjust the amount until you get the right consistency. This way, everyone can enjoy a tasty version that fits their diet. If you like heat, this variation is for you. Add crushed red pepper flakes or diced jalapeños to the garlic while sautéing. Start with a pinch and adjust to your taste. The extra spice gives the dish a nice kick. Pair it with grilled meats for a fun meal. After you make buttery garlic herb mashed potatoes, store them right. Let them cool down. Use an airtight container to keep them fresh. Place a piece of plastic wrap over the potatoes before sealing. This step helps keep moisture in. Store the mashed potatoes in the fridge for up to three days. When it’s time to enjoy leftovers, reheat them carefully. Place the mashed potatoes in a pot on low heat. Stir in a splash of heavy cream or milk to bring back creaminess. Watch them closely to avoid burning. You can also use the microwave. Heat them in short bursts, stirring in between. This method warms them evenly without drying them out. Freezing is a great option if you want to save mashed potatoes longer. Scoop the cooled potatoes into freezer-safe bags. Flatten the bags for easier storage. Label them with the date. You can freeze them for up to two months. When you’re ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best taste. To make mashed potatoes fluffy, start with the right type of potato. I recommend using russet potatoes. They have a high starch content, which makes them light. Cook the potatoes until they are fork-tender. Make sure to drain them well before mashing. Avoid over-mashing, as this can make them gluey. Use a potato masher or a ricer for the best texture. For added fluffiness, fold in the cream and butter gently. Yes, you can substitute heavy cream. If you want a lighter option, use whole milk or half-and-half. You can also use broth for a savory twist. Coconut milk is another good option if you're looking for dairy-free. Just keep in mind that each substitute will change the flavor slightly. You can add many herbs to enhance the flavor. Fresh parsley and chives are great choices for this recipe. You might also try thyme or rosemary for a different taste. Dill adds a nice, fresh twist. Experiment with what you have on hand. Fresh herbs will give the best flavor but dried herbs can work too. This blog post covered how to make the best mashed potatoes. We explored key ingredients and their substitutions. Fresh herbs can really boost your dish. I shared step-by-step instructions for perfect texture and flavor. Consider various tasty mashed potato variations to keep things exciting. Storing and reheating tips help save time. Use these ideas to impress your friends and family. Enjoy your mashed potatoes, and have fun experimenting!$

Buttery Garlic Herb Mashed Potatoes

Creamy mashed potatoes infused with garlic and fresh herbs.

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Prep Time 15

Cook Time 20

Total Time 35

Course Side Dish

Cuisine American

Servings 6

Calories 250 kcal

Ingredients

2 pounds russet potatoes, peeled and diced
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
0.5 cup fresh parsley, chopped
0.25 cup chives, chopped
to taste salt and pepper

Instructions

In a large pot, add the diced potatoes and cover them with cold water. Add a pinch of salt. Bring to a boil over medium-high heat.
Once boiling, reduce heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, melt the butter in a small skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, ensuring it doesn’t brown.
Once the potatoes are cooked, drain them well and return them to the pot.
Pour in the heavy cream and the sautéed garlic butter mixture. Mash the potatoes until smooth and creamy.
Fold in the chopped parsley and chives. Season generously with salt and pepper to taste.
For an extra touch, place the mashed potatoes in a serving dish and top with a few pats of butter and a sprinkle of herbs.

Notes

For an extra touch, top with additional butter and herbs before serving.

Keyword garlic, herbs, mashed potatoes, sides