Creamy Garlic and Herb Mashed Potatoes

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Fluffy, smooth, and packed with flavor—these Creamy Garlic and Herb Mashed Potatoes are the perfect comfort food side dish. The gentle sweetness of roasted garlic melts into creamy Yukon Gold potatoes, while fresh herbs like parsley and thyme lift the flavor to something truly special. It’s the kind of dish that steals the show, whether paired with roasted meats or served solo with a drizzle of butter.

What makes this version stand out is its balance: creamy yet not heavy, flavorful without overpowering. The roasted garlic infuses richness, while the herbs bring brightness and a pop of freshness. It’s an ideal recipe for holidays, family dinners, or anytime you crave something warm and satisfying.

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Ingredients for this Creamy Garlic and Herb Mashed Potatoes

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 6 cloves garlic, peeled
• 1/2 cup unsalted butter
• 1/2 cup heavy cream (warm)
• 1/4 cup sour cream
• 1/4 cup whole milk (warm)
• 1/4 cup chopped fresh parsley
• 1 tsp chopped fresh thyme (or 1/2 tsp dried thyme)
• Salt and pepper, to taste
• Olive oil, for roasting garlic

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Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C). Place the peeled garlic cloves on a small piece of foil, drizzle with a little olive oil, and wrap tightly. Roast for about 25 minutes until the cloves are golden and soft. Set aside.

Step 2: Cook the Potatoes

Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain and return to the pot.

Step 3: Mash and Combine

Add the roasted garlic, butter, warm cream, sour cream, and warm milk to the drained potatoes. Mash until smooth using a potato masher or electric mixer, depending on your desired texture.

Step 4: Add Herbs and Season

Fold in the chopped parsley and thyme. Season with salt and pepper to taste. Mix gently until everything is evenly combined.

Step 5: Serve Warm

Transfer the mashed potatoes to a serving bowl. Garnish with extra herbs or a pat of butter, if desired. Serve immediately while warm.

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Frequently Asked Questions

Can I make these mashed potatoes ahead of time?

Yes, you can make them up to 2 days in advance. Store in the fridge and reheat with extra cream or butter before serving.

Can I use another type of potato?

Absolutely! Russet potatoes also work well, but they’ll give a fluffier, less creamy texture compared to Yukon Golds.

How do I make this dairy-free?

Use plant-based butter and substitute the milk, cream, and sour cream with non-dairy alternatives like oat milk and vegan sour cream.

Can I roast the garlic ahead of time?

Yes! Roasted garlic keeps well in the fridge for up to a week. Store it in an airtight container with a bit of olive oil.

Is it okay to skip the herbs?

You can, but fresh herbs elevate the flavor. If you’re short on time or ingredients, a sprinkle of dried parsley or thyme will still enhance the dish.

How can I make them extra creamy?

Adding more butter, cream, or sour cream will make your mash ultra creamy. An electric mixer can also help achieve a smooth texture.

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