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.
- Take two bulbs of garlic and peel off the loose outer layers.
- Cut the top ¼ off 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
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.
- Wash potatoes
- 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 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
- 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
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:
- 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, 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
Made this recipe and loved it? Leave a star rating below!
Roasted Garlic and Herb Mashed Potatoes
Ingredients
- 2 heads garlic
- 2 tablespoons olive oil divided
- Freshly ground black pepper
- 2 ½ 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
- ½ tablespoon chopped fresh thyme leaves
- ½ tablespoon chopped fresh rosemary
- 1 ½ cups half and half
- Kosher salt to taste
Instructions
- Preheat oven to 400 F
- Remove any loose skin from outside of garlic head. Cut top ¼ 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 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, 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.
Danielle Lawrence
I made these last night and omg – I am impressed. And the whole family loved them. I didn’t use fresh herbs (I used fresh rosemary and thyme, but not the others) and it was still amazing! Will be making again. Thanks!
Stephanie
I am so glad you and your whole family enjoyed the dish Danielle! Thank you for making it.