Elevate your mashed potatoes game with these delicious and flavorful Herb Mashed Potatoes. Made with fresh herbs like mint and parsley, these potatoes have a fragrant and savory taste that's a perfect complement to any meal.
Table of Contents
Ingredients and substitutions for Herb Mashed Potatoes
- Potatoes: Any mashing potato such as a Russet or Yukon Gold will be best here.
- Herbs: Fresh herbs work best here to give a real depth of flavor with mint and parsley used, though you could use a mixture of mint, basil, parsley and/or thyme.
- Garlic: Freshly minced garlic has less preservatives, though you could replace with powdered or jarred minced garlic, if you prefer.
- Butter: Salted butter was used, though you could replace with unsalted and add ½ teaspoon more sea salt.
- Salt: Sea salt is what really gives this dish it’s savoriness alongside our garlic and herb.
See recipe card for quantities.
How to make Herb Mashed Potatoes:
Medium heat: Place the potatoes and 2 teaspoons sea salt into a pot with enough water just to cover the potatoes.
1
Cook: Until the potatoes are easily pierced with a knife (they shouldn’t be falling apart when pierced).
Drain and creamy: Drain the pot and toss in a portion of the butter and pour in the milk.
2
Mash: Until the potatoes are smooth and spoon into your serving dish.
Garlic herbs: Heat the garlic, remaining butter and herbs into a small saucepan, stirring until the butter is melted.
Spoon: The herb mixture over your potatoes evenly.
Serve up: Enjoy!
FAQ's for the best Herb Mashed Potatoes
Yes, you can! Simply make the mashed potatoes as per the recipe and store them in an airtight container in the refrigerator. When you're ready to serve, reheat them gently on the stove or in the microwave and finish with the fresh herbs.
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Herb Mashed Potatoes
Ingredients
- 1 kilo / 2 pounds potatoes peeled and roughly chopped
- 3 teaspoons sea salt
- 100 milliliters / ⅓ cup + 1 tablespoon milk
- 50 grams / 1.75 ounces butter
- 2 tablespoons fresh herbs mint, parsley, basil
- 5 garlic cloves peeled and minced
Instructions
- Place the potatoes and 2 teaspoons sea salt into a pot on low to medium heat and pour enough water just to cover the potatoes.
- Cook until the potatoes are easily pierced with a knife (they shouldn’t be falling apart when pierced), approximately 20 minutes.
- Remove from the heat and drain.
- Add the milk and 30 grams / 2 tablespoons of the butter and mashed until fine.
- Meanwhile, place the remaining butter and minced garlic into a small saucepan on low heat, stirring until the butter is melted.
- Spoon the herb mixture over your potatoes evenly.
- Serve up.
- Enjoy!
Notes
- Potatoes: Any mashing potato such as a Russet or Yukon Gold will be best here.
- Herbs: Fresh herbs work best here to give a real depth of flavor with mint and parsley used, though you could use a mixture of mint, basil, parsley and/or thyme.
- Garlic: Freshly minced garlic has less preservatives, though you could replace with powdered or jarred minced garlic, if you prefer.
Nutrition
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