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Garlic mashed potatoes in a baking dish with spoon
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5 from 2 votes

Herb-scented mashed potatoes

The creamiest garlic mashed potatoes with a silky smooth texture and subtle herb flavor. The perfect Thanksgiving recipe or any meal where you want a creamy potato side dish. Instructions included for make-ahead! GF
Prep10 mins
Cook45 mins
Total55 mins
Course: Side Dish
Cuisine: American
Keyword: herbed mashed potatoes, holiday side dish, how to make mashed potatoes, mashed potatoes, potato side dish
Servings: 12 servings
Calories: 464kcal
Author: Food & Wine


  • Medium saucepan
  • Large pot for boiling potatoes
  • Spatula
  • Foley mill or potato ricer
  • Large baking dish, at least 2" deep


  • 1 ¼ cups heavy cream
  • 1 ¼ cups whole milk
  • 16 Tbsp unsalted butter
  • 4-6 sprigs of thyme, sage, and/or rosemary
  • 4 garlic cloves peeled and smashed
  • 5 lbs potatoes peeled and cut into 2-inch pieces, either Russet or Yukon gold potatoes
  • Kosher salt
  • Freshly ground black pepper


  • Steep the cream. Combine 1 ¼ cups heavy cream, 1 ¼ cups whole milk, 2 sticks of unsalted butter, 3 cloves smashed garlic, and fresh herbs (any combination of thyme, sage, and rosemary) in a medium saucepan. Bring to a simmer, just until the butter has melted. Turn off the heat, then let the liquid infuse and steep for 15 minutes.
  • Cook the potatoes. Place the peeled, cubed potatoes in a large pot, then cover with water and bring to a rapid boil. Add a teaspoon of Kosher salt, then cook until tender, about 20 minutes. Drain the potatoes, return to the hot pan for 5 minutes, just to help evaporate any excess liquid. Working in batches, pass the potatoes through a foley mill (fitted with attachment with the smallest holes) or a ricer into a large mixing bowl.
  • Strain the cream. Strain the infused cream mixture right into the bowl of riced potatoes. Season with 2 tsp of Kosher salt and a ¼ tsp freshly ground black pepper, then stir until thoroughly mixed. Taste and adjust seasoning, as needed.
  • Broil the potatoes. Heat the broiler and position a rack directly underneath it. Transfer the potatoes into a large baking dish (the size doesn't really matter, just something large enough to hold them all). Use a spoon or spatula to swirl the top however you like. Broil for about 10-12 minutes, checking the potatoes every few minutes to ensure they brown evenly and rotating the pan as needed. Serve immediately!


  • Cook time is entirely dependent on the strength of your broiler, so keep an eye on the potatoes and don't walk away!
  • To make ahead: follow the first 3 steps of the instructions, pouring the creamy mashed potatoes into a baking dish. Cover tightly with plastic wrap and aluminum foil to keep out as much air as possible. Can be made up to 2 days in advance. When ready to serve, bring the potatoes up to room temperature (they'll need to sit out for about 2 hours) -- or heat through in a preheated oven -- then broil, as directed, until golden brown on top.


Calories: 464kcal | Carbohydrates: 44g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 38mg | Potassium: 1014mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 2mg
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