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Home » Recipes » Side Dishes

Nov 14, 2021(updated Nov 18, 2022)

Creamy Herb Infused Mashed Potatoes

4.80 from 15 votes

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by Becca Du

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mashed potatoes recipe

I am so so SO excited about this recipe because it’s one I absolutely love. Not that I don’t love my other recipes but this one is special to me. Growing up, I always loved mashed potatoes, but I could never get it at home because my mom didn’t know how to make them. That’s why when I learned to cook, this was one of the dishes I had to learn to make. I can confidently say my homemade mashed potatoes are one of the best, and it’s so easy to make. It is so good you don’t even need gravy!

What makes my mashed potatoes the best

Yes that is a bold statement, but I have been told a few times that my homemade mashed potatoes are outstanding. And honestly, nothing I do in this recipe is truly spectacular or life changing. It’s really all in the small details and tweaks that make the difference. One big thing I do is season every part of this dish. I salt the water before boiling the potatoes and add salt at the end to ensure it’s just right.

The biggest thing I do is infuse the cream with herbs and spices. This is a technique I learned from William Sonoma’s mashed potatoes recipe. It makes a HUGE difference. Heavy cream on its own is actually really bland, and potatoes are also really bland, so when you don’t add anything it just tastes meh. That’s why this is my biggest tip. I add a blend of aromatics to the cream and let it steep until that flavor penetrates the cream which will then impart that flavor to the potatoes.

ingredients

Ingredients, Substitutions & Adjustments

  • Russet potatoes – I am stanch believer in russet potatoes for mashed potatoes. Russet potatoes are high in starch which makes for the fluffiest mashed potatoes. Good substitutes for russet potatoes are Yukon Gold or Idaho potatoes.
  • Heavy cream – This gives the mashed potatoes that creamy texture.
  • Shallot, garlic & thyme – These ingredients add flavor to the cream. You can use any kind of aromatics you want. Good substitutes or additions include rosemary, sage, and sweet yellow onions.
  • Bay leaf, coriander & fennel – These herbs add flavor to the cream. Like the ingredients in the previous bullet point, you can use any combination you want depending on the flavor you want in your mashed potatoes.
  • Unsalted butter – Adds creaminess and a nutty flavor to the mashed potatoes. Make sure to use unsalted butter, so you can control the amount of salt in your dish.
  • Salt and pepper for seasoning
  • Chives for garnish (optional)
steeping the heavy cream

Making my mashed potatoes

First make your infused cream. Combine heavy cream, shallot, garlic, thyme, bay leaf, coriander, and fennel in a sauce pan. Heat the cream until the edges start to bubble and the cream feels hot. Remove from the heat and let it steep for 20 minutes. While the cream is steeping, boil your potatoes. Cut potatoes into small chunks and add to a pot with salted water. You will probably want to add 1-2 tablespoons of salt. Bring water to a boil. Let the potatoes boil until they are cooked through. Drain the potatoes.

Use a potato ricer or potato masher to mash the potatoes. I typically pass the potatoes through a potato ricer into a large bowl. Strain the infused cream and add it to the potatoes. Mix until well incorporated. Next, add the butter and mix until incorporated. Once the cream and butter are mixed in, taste for seasoning. Add salt and pepper to taste. Garnish with chives and serve with gravy.

Mashed Potatoes Video

russet potatoes

Tips on how to make the perfect mashed potatoes

Infuse the cream with aromatics

I mentioned this before, but I am mentioning it again because it is absolutely my biggest tip. Steep the cream with your choice of aromatics for the best flavor. I chose shallot, garlic, thyme, bay leaf, coriander, and fennel.

How do you keep the potatoes from oxidizing?

While you are peeling your potatoes, submerge them in lemon water to keep them from turning grey. The acid from the lemon keeps it from oxidizing. You can also use vinegar instead of lemon.

Use a potato ricer instead of a potato masher

Either of these tools will get you that creamy, fluffy texture, but a potato ricer is my personal favorite because it is more consistent than a potato masher. Another option you can consider is a food mill, but I haven’t tried using it.

mashed potatoes recipe
mashed potatoes recipe

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mashed potatoes recipe

Herb Infused Mashed Potatoes

Becca Du
The best herby, garlicky mashed potato recipe out there.
4.80 from 15 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 8 people
Calories 176 kcal

Equipment

  • Potato Ricer
  • Potato Masher

Ingredients
 
 

  • 2 lb russet potatoes cut into chunks
  • ¾ cups heavy cream
  • 2 cloves garlic smashed
  • 1 shallot cut into chunks
  • 2 sprigs thyme
  • 1 bay leaf
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 4 tbsp unsalted butter
  • 2 tsp chives minced, optional

Instructions
 

  • First make your infused cream. Combine heavy cream, shallot, garlic, thyme, bay leaf, coriander, and fennel in a sauce pan. Heat the cream until the edges start to bubble and the cream feels hot. Remove from the heat and let it steep for 20 minutes.
  • While the cream is steeping, boil your potatoes. Cut potatoes into small chunks and add to a pot with salted water. You will probably want to add 1-2 tablespoons of salt to the water. Bring water to a boil. Let the potatoes boil until they are cooked through. Drain the potatoes.
  • Use a potato ricer or potato masher to mash the potatoes. I typically pass the potatoes through a potato ricer into a large bowl.
  • Strain the infused cream and add it to the potatoes. Mix until well incorporated.
  • Next, add the butter and mix until incorporated.
  • Once the cream and butter are mixed in, taste for seasoning. Add salt and pepper to taste.
  • Garnish with chives and serve.

Nutrition

Serving: 0.25cupsCalories: 176kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 31mgSodium: 23mgPotassium: 510mgFiber: 2gSugar: 1gVitamin A: 352IUVitamin C: 7mgCalcium: 41mgIron: 1mg
Keyword homemade mashed potatoes, mashed potatoes, mashed potatoes easy, mashed potatoes recipe
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About Me


Hello I'm Becca! I believe any day can be made better with a bowl of noodle soup. Here you will find recipes from my Chinese/Vietnamese heritage and stories from my experience living here in beautiful LA. Grab a drink and stay awhile! Read More

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