This post may contain affiliate links. Please read our disclosure policy.
Treat your family to the tastiest mashed potatoes ever! Roasted garlic and herb mashed potatoes are so tasty that you won’t want to add any gravy (but you totally could.) Filled with bold fresh herbs and roasted garlic cloves, this recipe is easier to make than you might think! It’s full of aromatics, making it the perfect side dish for every meal you make.
What are mashed potatoes?
Mashed potatoes are a creamy side dish that enhances any meal you make. They are warm, fluffy, and creamy. Still haven’t meant someone who doesn;t love a helping of this!
They are usually made with super-tender boiled potatoes mashed with creamy butter and milk and lastly seasoned deliciously.
Why this garlic and herb mashed potatoes recipe works
- The roasted garlic adds powerful aromas and flavor to every bite.
- Fresh herbs stand out more than dried herbs.
- It has a mild flavor that enhances any main dish – it really does go with everything you make.
- Mashed potatoes can be made dairy-free, so they are a great choice for people with food allergies or sensitivities.
- The smooth texture makes it easy for babies to eat.
What type of potatoes to use for mashed potatoes
Honestly, Yukon gold potatoes are the best for mashed potatoes! They have a thick texture and mash up really well into a creamy bowl of deliciousness.
If you can’t find Yukon gold, any type of russet (brown) potato will work great.
Tip:
If you are wanting something with a bit more substance, consider swapping out the white potato for sweet potatoes instead!
Ingredients needed
In addition to the potatoes, there are just a few simple ingredients in this healthy side dish:
- Garlic
- Olive oil
- Unsalted butter
- Chopped fresh herbs (sage, oregano, thyme, and rosemary)
- Half and half
- Kosher salt
- Black pepper
Dairy-free tip:
Use chicken broth instead of half and half to make the mashed potatoes. If you want them to be thicker, add a small bit of coconut cream. It won’t affect the flavor.
How to roast garlic
If you’ve been around for a bit, you’ll know that 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.
Here’s how to do it yourself at home:
- Take two bulbs of garlic and peel off the loose outer layers.
- Cut the top 1/4 of each bulb. If there are side cloves still enclosed, take a pairing knife and cut the top off.
- Drizzle 1 tbsp of olive oil on each bulb and freshly ground black pepper.
- Wrap up in aluminum foil and roast in the oven at 400F for 45 minutes.
How to boil 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.
Here is how to prep them to cook:
- Wash the potatoes well and pat them dry.
- Using a vegetable peeler, peel all the potatoes.
- Quarter or largely dice potatoes (they cook faster this way, and it makes them easier to mash later).
- Fill the 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.
How to prep the herbs
While the potatoes and garlic are cooking, this is the perfect time to prep your other ingredients!
Fresh herbs are an easy way to elevate a dish. For these herbed mashed potatoes, I used:
- Sage
- Rosemary
- Oregano
- Thyme
Make sure to give the herbs a nice chop before adding them to the cream sauce.
How to make the herbed cream
- Melt 1 tbsp butter in a saucepan.
- Add your fresh chopped herbs.
- Allow the herbs to cook in the butter till fragrant.
- Add in half and half and bring to a gentle boil, then simmer for herbs to infuse into the cream.
How to mash 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.
I prefer to use an electric mixer to whip them up and have dome fluffy potatoes. Just make sure not to overmix it – you want it to be slightly chunky.
Third, you can mash with a handheld potato masher. Do not use an immersion blender because it will make the potatoes runny and gummy.
After you have mashed the potatoes, add 3/4 of the herbed cream into the potatoes. Mix until just combined.
Tip:
If the consistency is too thick, you can add more cream.
To finish off the mashed potatoes:
- Unwrap your roasted garlic, it should be easily pierced with a fork and golden in color
- 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.
- Add in cubed butter.
- Add in the roasted garlic, and stir with a spatula or spoon until the butter is melted.
How to serve mashed potatoes
Serve the herbed mashed potatoes warm on the side of your favorite dish! I highly recommend:
- Lemon Chicken and Asparagus
- Marinated Flank Steak
- Fall Off The Bone Dry Rub Ribs
- Dry Brined Turkey Breast
How to store
Store in an airtight container in the refrigerator for up to 3 to 5 days. To reheat, heat up in the microwave in 30-second intervals until it’s hot enough.
Looking for more potato recipes?
- Potato Soufflé
- Crispy Roasted Potatoes
- Garlic Parmesan Smashed Potatoes
- Caldo Verde
- Sweet Potato Casserole
- Chorizo Potato Breakfast Skillet
Made this recipe and loved it? Leave a star rating below!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Roasted Garlic and Herb Mashed Potatoes
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil (divided)
- Freshly ground black pepper
- 2 1/2 pounds Yukon gold potatoes (peeled and quartered)
- 1 stick unsalted butter (cubed (reserving 1 tbsp))
- 1 tablespoon chopped fresh sage leaves
- 1 tablespoon chopped fresh oregano leaves
- 1/2 tablespoon chopped fresh thyme leaves
- 1/2 tablespoon chopped fresh rosemary
- 1 1/2 cups half and half
- Kosher salt to taste
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400 F
- Remove any loose skin from outside of garlic head. Cut top 1/4 off, exposing the garlic cloves. If there are side cloves still enclosed, take a pairing knife to carefully cut the top off. Place on square of aluminum foil. Drizzle 1 tbsp of olive oil on each bulb of garlic, pinch of black pepper on each, and wrap in aluminum foil. Roast for 45 minutes .
- While the garlic roasts, peel your potatoes and quarter or largely cube. 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.
- In a saucepan over medium heat, add 1 tbsp butter. Once melted and shimmering, add in the chopped herbs. Sauté for 3-4 minutes until fragrant. Add in half and half and bring to a gentle boil, then simmer for herbs to infuse into the cream
- Once the potatoes are done, drain the water. Mash the potatoes (see note #1 on ways to mash) so they are chunky.
- Next, add 3/4 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, unwrap your roasted garlic, it should be easily pierced with a fork and golden in color. 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. Add the rest of the cubed butter and the roasted garlic cloves. Stir with a spatula until the butter is melted. Taste and add kosher salt to taste.
- Serve as a side dish to your favorite meal!
Notes
- 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.
- Store in an airtight container in the refrigerator for up to 3 to 5 days. To reheat, use reheat function on microwave.
