These mashed potatoes are filled with fresh herbs and cloves of roasted garlic. This roasted garlic and herb mashed potato recipe is easy to make, full of aromatics, and the perfect side dish to your meal.

Roasting garlic

My love for roasted garlic runs deep (see my homemade roasted garlic bread or roasted garlic chicken). Roasting garlic gives it a sweet caramelized note, that pairs so well with dishes.

1. Take two bulbs of garlic and peel off the loose outer layers.
2. Cut the top ¼ off each bulb. If there are side cloves still enclosed, take a pairing knife and cut the top off.
3. Drizzle 1 tbsp of olive oil on each bulb and freshly ground black pepper.
4. Wrap up in aluminum foil and roast in the oven at 400F for 45 minutes

Potatoes

My favorite potatoes to use for mashed potatoes are Yukon gold potatoes. They are creamy and give you a great consistency for mashed potatoes.

1. Wash potatoes
2. Using a vegetable peeler, peel all the potatoes
3. Quarter or largely dice potatoes, they cook faster this way and it makes them easier to mash later
4. Fill pot with cold water and bring potatoes to a boil (putting potatoes in already boiling water will cause them to cook unevenly). Boil for 20 minutes or until easily pierced with a fork.

Herbs

Fresh herbs are an easy way to elevate a dish. For these herbed mashed potatoes I used: sage, rosemary, oregano, and thyme. Chop all the herbs together and next they will be infused into our cream sauce.

Herbed cream

1. Melt 1 tbsp butter in a saucepan
2. Add your fresh chopped herbs
3. Allow the herbs to cook in the butter till fragrant
4. Add in half and half and bring to a gentle boil, then simmer for herbs to infuse into the cream

Mashing potatoes

Mashed potatoes come down to texture. The last thing you want is gummy mashed potatoes. The best way I have found to get an amazing fluffy texture is using a potato ricer. If you don’t have one of those, second place goes to an electric mixer (what I use, do not over mix, you want chunks). Third, you can mash with a handheld potato masher. Do not use an immersion blender because it will make the potatoes runny and gummy.

Next, add ¾ of the herbed cream into the potatoes. Mix until just combined, don’t over mix or they will get runny. If the consistency is too thick, you can add more cream.

To finish off the mashed potatoes:

1. Unwrap your roasted garlic, it should be easily pierced with a fork and golden in color
2. Since the garlic is very hot, I use tongs to help me squeeze out the roasted garlic cloves. You can use a pairing knife to get any stuck cloves.
3. Add in cubed butter
4. Add in the roasted garlic, stir with a spatula or spoon until butter is melted

Serve the herbed mashed potatoes warm on the side of your favorite dish. Store in an airtight container in the refrigerator for up to 3 to 5 days. To reheat, use reheat function on microwave.

Looking for more potato recipes?

• Potato Soufflé
• Crispy Roasted Potatoes
• Garlic Parmesan Smashed Potatoes
• Caldo Verde
• Sweet Potato Casserole
• Chorizo Potato Breakfast Skillet

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