Potatoes, garlic, fresh thyme and butter are transformed into a heavenly blanket of comfort to create these smooth Garlic Herbed Mashed Potatoes. Cooked potatoes are simmered with herbs and butter while roasting whole garlic for a perfect blend of sweet garlic flavor. The potatoes are finished with a garlic, thyme butter sauce for the ultimate Garlic Herbed Mashed Potatoes.
Mashed potatoes may be one of the best comfort foods of all time. I'm always a fan of elevating even the simplest dishes to take them one step further. These Garlic Herbed Mashed Potatoes have everything you could ask for, including an extra dose of garlic. And best of all - I'm sharing some tips to keep them smooth and warm while you finish prepping the rest of your dishes. These mashed potatoes go PERFECT with my Turkey Meatballs and Gravy.
Garlic anyway you slice it can't be bad! First we are roasting a whole head of garlic to create a sweet and buttery garlic addition. We're then finishing the potatoes with some garlic and herbs as a little punch of flavor. It's a garlic lovers dream!
Ingredients
The simplest ingredients make the best dishes.
- Russet Potatoes - Russet potatoes are classic for mashed potatoes. I would avoid using a waxy potato for this type of mashed potato. You can sub for Yukon Golds if you'd like.
- Milk - Classic mashed potatoes using whole milk to make them ultra luxurious.
- Garlic - We'll use garlic a few ways in this recipe: roasted whole head as well as finely minced with herbed butter for a little bite.
- Herbs - I love using thyme in this recipe but rosemary would also be a lovely addition.
- Butter - Can't forget the most important part of mashed potatoes - butter!
- Salt and pepper
See recipe card for quantities.
Let's Make Them
Mashed potatoes are a simple dish that I believe anyone can master - these simple steps will give you ultra luxurious mashed potatoes.
Step 1: Prepare your roasted garlic - take a whole head (or more) of garlic and cut the bottom tip off to expose the garlic. Place in tin foil and drizzle olive oil to coat.
Step 2: Wrap entirely in foil and bake in the oven at 400 degrees fahrenheit for 40-55 minutes until cloves are golden brown and soft. Allow to cool and squeeze to remove cloves when ready to use. (begin checking for doneness at the 40 minute mark and add 5 minutes at a time as needed.)
Step 3: Wash your potatoes to remove any dirt. Then peel and cut your potatoes into even pieces. I typically cube them into about 1.5-2" pieces. This will allow the potatoes to cook evenly. After peeling and cutting, give them a another rinse then add to a large stock pot.
Step 4: To your cut potatoes, add 3 cups of whole milk (or heavy cream) and 2 cups of water. This liquid should cover the potatoes, add additional milk if they are not fully submerged. Add a few sprigs of thyme and 4 tablespoons of butter.
Step 5: Over high heat, bring the potatoes to a slight boil then reduce to low and allow to simmer for 20-25 minutes until the potatoes are fork tender. Once fork tender, drain the potatoes but be sure to save the liquid in a bowl and set aside.
Step 6: Set a food mill over the pot and add your drained potatoes to the top of the food mill along with your whole roasted garlic (one head). You may also use a potato ricer if you don't have a food mill. Continue until all the potatoes are milled or riced.
Step 7: Potatoes should be riced and back in your pot.
Step 8: Place the pot back on the burner and slowly add in your reserved milk mixture about ¼ cup at a time stirring to incorporate and create a smooth mashed potato. Continue until ultra smooth and creamy but not too thin. Reserve any extra milk to use if reheating.
Step 5: Finally melt another 4 tablespoons of butter in the microwave or on the stove with minced thyme. Once fully melted, add in minced garlic while hot and add to your mashed potatoes. Season with salt and pepper to taste.
Step 4: Serve with additional thyme and garlic butter as needed.
Equipment
Mashed potatoes are a pretty easy dish to master but I truly can't make ultra creamy mashed potatoes without my food mill, you can also use a potato ricer but the food mill can handle more at a time. It's a great investment and can be used for apples or my classic Mujadara dish.
My favorite vegetable peeler - I won't use anything else!!!
You can certainly use a potato masher but don't feel you get the smoothest mashed potatoes with it, just a word of advice.
Storage
It is best to enjoy the mashed potatoes immediately. You can also refrigerate and reheat on the stove or microwave adding a bit of milk to allow them to be super creamy again.
I have never frozen mashed potatoes but I know you can freeze it once cooled. Place in a freezer safe container and freeze for up to 3 month. Once ready to enjoy, allow to thaw in fridge, then warm on stovetop with some milk to create a creamy dish again.
Keep Them Warm and Make Ahead
If you need to prepare your potatoes ahead of time here are a few tips:
- You may cut and peel you potatoes a day ahead. Submerge them in water with about 2 tablespoons of white vinegar to prevent them from browning. When ready to cook, drain and rinse the water and proceed with your milk/water mixture.
- If you fully make your potatoes a little before dinnertime, transfer your potatoes to a glass or stainless steel bowl and cover with plastic wrap. Place the covered bowl over a pot of hot water on a simmer. The steam from the water will keep the potatoes warm and not clump.
Why We Love This Recipe
Nothing says comfort food than a bowl of potatoes. Add garlic, butter and thyme and you have the ULTIMATE comfort dish. Whether you are sharing at a holiday gathering or simply for a weeknight dinner. You will love these!
If you try these Garlic Herbed Mashed Potatoes, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Garlic Herbed Mashed Potatoes {roasted and garlic butter}
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 5 pounds 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
These Garlic Herbed Mashed Potatoes are the perfect comfort food. Loaded with roasted garlic and a garlic thyme butter sauce - you won't go back to regular mashed potatoes.
Ingredients
Roasted Garlic
- 1 whole head of garlic
- drizzle of olive oil
Mashed Potatoes
- 5 pounds russet potatoes - cleaned, peeled and cut into 1.5"-2" pieces
- 3 cups whole milk or heavy cream
- 2 cups water
- sprigs of fresh thyme
- 4-5 cloves garlic - minced
- 8 tablespoons butter - salted or unsalted
- salt & pepper to taste
Instructions
Roasted Garlic
- Preheat oven to 400 degrees fahrenheit
- Prepare your roasted garlic - take a whole head (or more) of garlic and cut the bottom tip off to expose the garlic. Place in tin foil and drizzle olive oil to coat.
- 1 whole head of garlic
- drizzle of olive oil
- Wrap entirely in foil and bake in the oven on a sheet pan or directly on the rack for 40-55 minutes until cloves are golden brown and soft. Allow to cool and squeeze to remove cloves when ready to use. (begin checking for doneness at the 40 minute mark and add 5 minutes at a time as needed.)
Mashed Potatoes
- Wash your potatoes to remove any dirt. Then peel and cut your potatoes into even pieces. I typically cube them into about 1.5-2" pieces. This will allow the potatoes to cook evenly. After peeling and cutting, give them a another rinse then add to a large stock pot.
- 5 pounds russet potatoes - cleaned, peeled and cut into 1.5"-2" pieces
- To your cut potatoes, add 3 cups of whole milk (or heavy cream) and 2 cups of water. This liquid should cover the potatoes, add additional milk if they are not fully submerged. Add a few sprigs of thyme and 4 tablespoons of butter.
- 3 cups whole milk or heavy cream
- 2 cups water
- 4-5 sprigs of fresh thyme
- 4 tablespoons butter
- Over high heat, bring the potatoes to a slight boil then reduce to low and allow to simmer for 15-20 minutes until the potatoes are fork tender (fork inserted slides through without resistance).
- Drain your potatoes and RESERVE the liquid, this will be your milk/butter liquid you will add back in.
- Set a food mill over the pot and add your drained potatoes to the top of the food mill along with your whole roasted garlic pieces (one head). You may also use a potato ricer if you don't have a food mill. Continue until all the potatoes are milled or riced into the pot.
- Place the pot back on the burner and slowly add in your reserved milk mixture about ¼ cup at a time stirring to incorporate and create a smooth mashed potato. Continue until ultra smooth and creamy but not too thin. Reserve any extra milk to use if reheating.
- Reserved milk/thyme mixture - will use about 1-1.5 cups
- Finally melt another 4 tablespoons of butter in the microwave or on the stove with minced thyme. Once fully melted, add in minced garlic while hot and add to your mashed potatoes. Season the mashed potatoes with salt & pepper to taste. Add additional garlic butter to the top of your plated mashed potatoes when ready to serve along with fresh thyme.
Notes
You may cut and peel you potatoes a day ahead. Submerge them in water with about 2 tablespoons of white vinegar to prevent them from browning. When ready to cook, drain and rinse the water and proceed with your milk/water mixture.
If you fully make your potatoes a little before dinnertime, transfer your potatoes to a glass or stainless steel bowl and cover with plastic wrap. Place the covered bowl over a pot of hot water on a simmer. The steam from the water will keep the potatoes warm and not clump.
I love additional some toum to the mashed potato mixture, if you love garlic and want that extra punch - add about 2-3 tablespoons of prepared toum.
You can make additional roasted garlic if you'd like and add whole pieces to your potatoes if you desire or save them for another dish - store in fridge.
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