Herb Mashed Potatoes
on Feb 14, 2022, Updated Nov 02, 2023
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Choose your favorite herbs, and turn everyone's favorite side dish of mashed potatoes into something extra special.
If you’re looking to up your mashed potato game this fall and holiday season, then herbed mashed potatoes may well be your answer. You can play around with different types of herbs meal after meal, and these creamy green-flecked potatoes will add color to the plate and soak up any sauce beautifully.
The good news is that homemade mashed potatoes are so simple to make. Most of the time involved is for waiting for the potatoes to simmer until they are mashably tender. The rest is pouring and stirring and, yes, mashing. Which is incredibly satisfying.
Whenever I am asked what’s for dinner, if the answer includes “and mashed potatoes,” my people are extremely happy, and the main course matters not all that much. Having said that, these are perfect with a Classic Meatloaf or Grilled Rib Lamb Chops. For the holidays, serve these up with Cornish Game Hens, a Beef Tenderloin, or a Classic Toast Turkey.
And if you have leftovers, lucky you! You can make Mashed Potato Pancakes!
Table of Contents
Herb Mashed Potatoes: Choose your favorite herbs, and turn everyone’s favorite side dish into something extra special.
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Ingredients
- Potatoes – I use Idaho or Yukon Gold for this recipe!
- Butter – Helps the potatoes mash more easily and silkily, and seriously, butter with mashed potatoes? Yes, please.
- Milk – Use whole milk for an extra boost of creaminess.
- Light or heavy cream or half-and-half – You can decide how indulgent you want to be. Half-and-half is the lightest option, and heavy cream is the richest. You could also use additional whole milk if you’re practicing a bit of restraint.
- Chives, parsley, and tarragon – In this recipe, I used a mix of chives, parsley, and tarragon, which I think cozies up to most holiday menus really nicely. In terms of mixing and matching herb combos, there are really no rules., If you like all of the herbs you are adding separately, then chances are you will like them all the more in combination.
How to Make Herb Mashed Potatoes
- Boil potatoes: Fill a large stockpot with water and bring to a boil over high heat. Add a generous amount of salt, return to a boil, then add the potatoes (the water should cover the potatoes by at least 2 inches). Bring to a simmer, reduce the heat to medium, and continue to simmer for 15 or so minutes, partially covered, until the potatoes are very tender when pierced with a knife.
- Mash potatoes: Drain the potatoes, return them to the pot, and place them back over medium-low heat. Toss the potatoes in the hot pan occasionally for 3 minutes or so until the moisture is all gone and they have begun to dry out (but not to brown). Remove the pan from the stove, and put the potatoes through a ricer or mash with a potato masher until they are smooth, or as smooth as you like them. Return them to the pot. Meanwhile, heat the milk and the cream together in a microwave-safe bowl or pitcher for about one minute, until hot.
- Season and serve: Add the butter and the hot milk and cream mixture to the potatoes and stir with a wooden spoon or a whisk until well combined. Blend in the chives, parsley, and tarragon. Add salt and black pepper to taste, and stir over medium-low heat until everything is hot and well blended.
FAQS
You can use all kinds of herbs successfully in mashed potatoes, and changing up the variety keeps things interesting. A single herb is also fine: fresh basil, thyme, parsley, and sage, are all good choices.
Different types of fresh herbs have different layers of intensity flavor-wise, so you’ll want to start with smaller amounts and add to taste. Herbs like sage and rosemary are quite pungent, so less is more with some of the “woodier” herbs, while with herbs like parsley, basil, or chives, you can use a freer hand.
Ah, the age-old dilemma. Do you like your mashed potatoes with a few lumps in them, to keep the texture interesting, and to let everyone know that these are — for real — homemade? Or smooth and lump-free? Thick? Thin? All of these options are valid.
If you like a slightly lumpy texture, then a potato masher is the best way to go. Stop when you’ve reached the desired consistency. You can still get smooth potatoes with a potato masher; you just need to keep mashing. This masher folds up for easy storage, which is pretty awesome. If you are looking for smooth mashed potatoes, then you will want to make the minor investment in a ricer or a food mill. Both have other culinary uses as well, but even if you only make mashed potatoes with them, they still deserve a spot in your cabinet, IMO. The ricer is cheaper and a bit smaller.
Pro Cooking Tips
- Think about the herbs that are in the other dishes you are making, and try to complement them with the herbs you choose for your potatoes. Don’t use the same herb to avoid monotony — if there is thyme in your main course, try basil in your mashed potatoes, for instance.
- When you are heating up your leftover mashed potatoes, you may have to add a bit more milk or cream to loosen them up.
Leftovers and Storage
- Leftover herbed mashed potatoes will keep for 2 or 3 days —the herbs may discolor a bit, but that’s ok. Herbed mashed potatoes don’t usually keep for as long as plain mashed potatoes, so keep that in mind.
- Reheat leftovers in the microwave or in a pot over low heat, stirring frequently. You may need to add more milk, cream, or butter if they are still thick once reheated.
What to Serve With Herb Mashed Potatoes:
More Mashed Potato Recipes
- Baked Mashed Potatoes
- Slow Cooker Mashed Potatoes
- Parmesan Mashed Potatoes
- Cheesy Mashed Potatoes
- Mashed Sweet Potatoes with Roasted Garlic
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Herb Mashed Potatoes
Ingredients
- Kosher salt (for cooking the potatoes, plus 1 teaspoon or more; to taste)
- 8 large Idaho or Yukon Gold potatoes (3 to 3 ½ pounds total; peeled and halved)
- ½ cup (1 stick) unsalted butter (cut into pieces, at room temperature)
- 1 cup whole milk
- ½ cup light or heavy cream or half–half (see Note)
- ½ cup chopped fresh chives
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons chopped tarragon
- Freshly ground black pepper (to taste)
Instructions
- Fill a large stockpot with water and bring to a boil over high heat. Add a generous amount of salt, return to a boil, then add the potatoes (the water should cover the potatoes by at least 2 inches). Bring to a simmer, reduce the heat to medium, and continue to simmer for 15 or so minutes, partially covered, until the potatoes are very tender when pierced with a knife.
- Drain the potatoes, return them to the pot, and place them back over medium-low heat. Toss the potatoes in the hot pan occasionally for 3 minutes or so until the moisture is all gone and they have begun to dry out (but not to brown). Remove the pan from the stove, and put the potatoes through a ricer or mash with a potato masher until they are smooth, or as smooth as you like them. Return them to the pot. Meanwhile, heat the milk and the cream together in a microwave-safe bowl or pitcher for about one minute, until hot.
- Add the butter and the hot milk and cream mixture to the potatoes and stir with a wooden spoon or a whisk until well combined. Blend in the chives, parsley, and tarragon. Add salt and black pepper to taste, and stir over medium-low heat until everything is hot and well blended.
Notes
- Think about the herbs that are in the other dishes you are making, and try to complement them with the herbs you choose for your potatoes. Don’t use the same herb to avoid monotony — if there is thyme in your main course, try basil in your mashed potatoes, for instance.
- When you are heating up your leftover mashed potatoes, you may have to add a bit more milk or cream to loosen them up.
- Leftover herbed mashed potatoes will keep for two or three days – the herbs may discolor a bit, but that’s ok. Herbed mashed potatoes don’t usually keep for as long as plain mashed potatoes, so keep that in mind.
- Reheat leftovers in the microwave or in a pot over low heat, stirring frequently. You may need to add more milk, cream, or butter if they are still thick once reheated.
