Description
Creamy and flavorful Garlic Herb Mashed Potatoes made with tender russet potatoes, butter, whole milk, and a blend of aromatic dried herbs and spices. This classic side dish is perfect for family dinners and pairs wonderfully with a variety of main courses.
Ingredients
Potatoes
- 2.5 lbs. russet potatoes
- 1/2 tsp salt (for boiling water)
Seasoning and Dairy
- 4 Tbsp butter
- 1/2 cup whole milk
- 1 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt (for seasoning)
- freshly cracked pepper, to taste
Instructions
- Prepare Potatoes: Peel and cut the russet potatoes into 1-inch cubes. Rinse the cubed potatoes well with cool water in a colander to remove excess starch.
- Cook Potatoes: Place the rinsed potatoes in a pot and add enough water to cover them by one inch. Season the water with 1/2 tsp salt. Cover and bring to a boil over high heat. Boil until potatoes are very tender when pierced, about 7-10 minutes.
- Drain and Rinse: Drain the cooked potatoes in a colander and then rinse briefly with hot water to keep them warm and remove excess starch.
- Heat Butter and Milk: In the same pot used for boiling, add the butter, whole milk, and the garlic herb seasoning (dried parsley, oregano, basil, garlic powder, onion powder, salt, and freshly cracked pepper). Stir and heat over low heat until butter melts and milk is hot but not boiling.
- Mash Potatoes: Return the drained potatoes to the pot with the hot milk mixture. Turn off the heat and mash the potatoes using a potato masher until mostly smooth. Then use a hand mixer to whip briefly until the potatoes are light and fluffy. Taste and add salt as needed, then serve warm.
Notes
- Use russet potatoes for the best fluffy texture.
- Warming the butter and milk before mashing helps keep the potatoes creamy.
- Adjust seasoning to taste, adding more garlic powder or herbs if desired.
- Use a hand mixer sparingly to avoid overworking the potatoes, which can make them gluey.
