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PREP
COOK
INACTIVE
10 min
20 min
0 min
TOTAL TIME
30 min
COOKING METHOD(S):
Stovetop
Butter, Garlic & Fresh Herbs Can't Go Wrong
Mashed potatoes should not need gravy to be worth eating (there's nothing wrong with adding some gravy though). Fragrant garlic, butter and fresh herbs work their way through every forkful. The trick is keeping the potatoes fluffy while still giving them enough richness to stand on their own. They are right at home next to roast chicken, pork or beef, but I have absolutely built a plate around a generous pile of these and called it dinner a time or two.
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Best-Ever Garlic & Herb Mashed Potatoes
CATEGORY:
Sides
SERVINGS
4
+
-
SERVING SIZE
1 cup
INGREDIENTS
1 Tbsp
Onion Powder
3 lb
Yukon Gold Potatoes (peeled and quartered)
6 Tbsp
Butter
4
Garlic Cloves (minced)
2 tsp
Fresh Thyme (leaves)
2 Tbsp
Fresh Rosemary (minced)
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
1 cup
Milk (whole, warmed)
1/3 cup
Sour Cream (cultured)
INSTRUCTIONS
Place the potatoes in a large pot, cover with cold salted water and bring to a boil.
Reduce to a steady simmer and cook until completely tender when pierced with a knife, 15–20 minutes.
While the potatoes cook, melt the butter until bubbling (being careful not to brown). Add the garlic, herbs, salt and pepper and simmer for 1-2 minutes. Remove from heat.
Once the potatoes are done cooking, drain well and return to the warm pot for 1–2 minutes so excess moisture can evaporate. Do not place the pot back on the warm burner.
Mash or rice the potatoes, then fold in the warm garlic-herb butter, onion powder, warm milk and, finally, the sour cream.
Taste, adjust salt and pepper, and serve hot.
