Ingredients
For the Mashed Potatoes:
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3 pounds Yukon Gold or Russet potatoes (peeled and cut into 2-inch chunks)
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4 cloves garlic (minced or roasted)
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1 cup whole milk or half-and-half (warmed)
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½ cup unsalted butter (cut into pieces)
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1 teaspoon salt (more to taste)
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½ teaspoon black pepper
For the Herb Mixture:
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2 tablespoons chopped fresh parsley
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1 tablespoon chopped chives
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1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
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Optional: rosemary or dill, to taste
Instructions
Step 1: Prep the Potatoes
Peel and chop potatoes into even 2-inch chunks to ensure uniform cooking.
Step 2: Boil the Potatoes
Place the potatoes in a large pot, cover with cold water, and add 1 tablespoon salt. Bring to a boil and simmer for 15–20 minutes until fork-tender.
Step 3: Prep Garlic
You have two options:
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Roasted Garlic: Wrap a whole garlic bulb in foil, roast at 400°F for 35 minutes. Squeeze out cloves.
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Sautéed Garlic: Gently sauté minced garlic in a tablespoon of butter over low heat until golden and fragrant.
Step 4: Drain and Dry
Drain the potatoes well, then return to the pot over low heat for 1–2 minutes to evaporate excess moisture.
Step 5: Mash the Potatoes
Use a potato masher or ricer for best texture. Avoid using a blender or food processor, which can make the mash gluey.
Step 6: Add Butter and Milk
Mix in the warm butter and milk gradually. Stir gently until smooth and creamy.
Step 7: Add Garlic and Herbs
Fold in the prepared garlic and chopped herbs. Adjust salt and pepper to taste.
Step 8: Serve Warm
Transfer to a serving dish and garnish with extra herbs and a drizzle of melted butter.