There’s a ton of mashed potatoes recipes out there, let’s be honest. Do we need another one? Probably not. But I would feel left out if I didn’t include mine! I will say, this recipe does not underestimate the gloriousness of butter and cream. These mashed potatoes also use an entire head of raosted garlic, plus fresh herbs, but if you are looking for a simpler side of ‘taters just leave those out.
Butter Herb and Garlic Mashed Potatoes
- 1 head whole garlic
- 3 lbs russet potatoes cleaned, peeled
- 1/2 stick real butter
- 1 tbsp chives fresh or dried (minced)
- 1 tbsp dill fresh or dried (minced)
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsb heavy cream
- 1/4 cup milk
- Heat oven to 400 degrees. Cut the top off of the garlic, exposing the inner cloves. Drizzle with olive oil. Wrap in foil and bake for 40 to 50 minutes. Let cool completely before handling.
- Bring a large stock pot of water to a boil.
- Clean and peel potatoes, cut into approximately sixths; boil 20-30 minutes, or until fork tender (not knife tender).
- Drain potatoes.
- Add butter, cream, milk, herbs, and salt and pepper.
- Unwrap garlic from foil. Wrap a paper towel around it, to keep your hands clean. Squeeze the roasted garlic out of the cloves into the potatoes, pressing around to ensure every bit is squeezed out into the potatoes.
- Blend the potatoes with a heavy spoon, or potato masher, or, use a hand held mixer for a smoother mashed potato.
- Serve with a pad of butter.