Potatoes might be my love language. I love them in all forms, but I’ve got an special place in my heart for these herbed mashed potatoes. I can eat them plain, but when they’re dressed up with all those savory fall-inspired herbs, I swoon. Herbed mashed potatoes are as essential to Thanksgiving as turkey.
I’ve tried many different ways to make mashed potatoes extra special by adding extra garlic, spices, and herbs. But, usually I add the flavors directly into the potatoes after their cooked, but the taste often comes off overpowering. Like who wants to bite into a big piece of a herb that wasn’t finely minced or a big clump of garlic that didn’t get fully incorporated? It’s too much. So instead of mixing the herbs directly into the potatoes, I infuse the herbs and garlic into the mashed potatoes. How? Magic. Just kidding. It starts with infusing the milk with the flavors and then straining out the herbs and garlic. The milk takes on all the essential flavors and delivers a huge flavor bomb when combined with the potatoes, leaving the potatoes silky smooth and perfectly seasoned.
You can make mashed potatoes in advance of Thanksgiving without becoming super dried out. To make in advance you place the potatoes in a heat proof bowl and refrigerate for up to three days. Once ready to reheat, place the bowl of potatoes over a pot of simmering water on the stove top, and stir occasionally. If the potatoes look dry, add in more milk (about 1/2 cup or more) as needed until silky and warm.
I am not kidding when I say this is the only mashed potato recipe you need. Amen.Print
Essential Herbed Mashed Potatoes
- Yield: 10 1x
- 5 lbs yukon gold potatoes, washed, peeled, and cubed
- 1 stick unsalted butter
- 1 cup milk
- 2 cloves garlic, peeled and smashed (no mincing needed)
- 1 sprig fresh rosemary
- 2 sprig fresh thyme
- 5–8 leaves fresh sage
- salt and pepper to taste
- additional herbs for garnish, optional
- Place potatoes in a large pot and cover with cold water by at least 1-2". Add salt to pot and bring to a boil. Reduce heat and simmer until potatoes are tender, about 25-30 minutes.
- Meanwhile, heat milk, garlic, herbs, and butter in a small pot over low-medium heat. Once butter melted, turn off heat, and allow mixture to sit while potatoes cook.
- Drain and mash potatoes while still hot. Strain the garlic and herbs out of the hot milk mixture. Add mixture to the potatoes, whipping with electric mixer or using hand masher until potatoes smooth. Season with salt and pepper to taste.
- Serve immediately, or make ahead. To make ahead then reheat, place potatoes in a heat proof bowl and refrigerate for up to 3 days. When ready to reheat, place bowl over pot of simmering water on the stove top, stirring occasionally. If potatoes look dry, add in more milk (about 1/2 cup or more) as needed until silky and warm.