Herb Mashed Potatoes

Mashed potatoes with herbs in grey bowl on table.

5 from 1 vote

A silky-smooth mashed potato recipe with a burst of fresh herb flavor. This easy side dish pairs beautifully with everything from roast chicken to a holiday turkey and comes together with simple ingredients and fresh herbs you already have on hand.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: People

Author: Katie Workman

Ingredients

Kosher salt (for cooking the potatoes, plus 1 teaspoon or more; to taste)
8 large Idaho or Yukon Gold potatoes (3 to 3 1/2 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 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.

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