These garlicky mashed red potatoes are creamy, buttery, herby and absolutely delicious! They make a great side dish for Sunday pot roast, braciole or baked chicken and they are a guaranteed way to make any main dish feel homey and comforting.
Let’s get started…
If you are not a fan of peeling potatoes then using red potatoes is a wonderful option. A red potatoes skin is full of fiber and they have a very enjoyable texture when roasted or boiled. All you need to do to prepare them is scrub them with a stiff vegetable brush under cool water. If any of the red potatoes have a spot that looks unappetizing, you can absolutely peel that area or if you want to have a bit less skin in your mash, you can partially peel them.
Once the potatoes are clean and prepped, cut them into quarters and place them into a large pot. Cover them with cool water and place over high heat. Bring the water to a rolling boil and then reduce the heat to medium and boil the potatoes until they are fork tender.
Pour the potatoes into a strainer and cover the strainer with a heavy kitchen towel. This will help keep the potatoes warm and steamy while you prepare the remaining ingredients.
Return the pot to medium heat and add 4 tablespoons of butter and 3 cloves of finely minced garlic. As soon as the butter has melted and the garlic smells fragrant, add 3/4 cup of heavy cream, 1 teaspoon of salt and 1/4 teaspoon of black pepper and whisk to combine. As soon as the mixture just begins to slightly simmer, transfer the pot onto a heat proof surface.
Add the warm potatoes back into the pot and mash them right over the cream and butter mixture.
Once the potatoes are mashed to your liking, use a spatula to mix the potatoes and scrape the bottom of the pot to ensure that all of the butter and cream is evenly incorporated. Add about 1/4 cup of finely chopped fresh herbs of your choice (I usually use parsley and a tiny bit of rosemary) and mix to combine.
Do a quick taste test and add additional salt or black pepper, if necessary.
These potatoes have a wonderfully hearty, but also quite creamy texture. They are buttery, salty and herby and are the ultimate pairing for so many comfort foods.
Garlic & Herb Mashed Red Potatoes
Ingredients
- 3 pounds of petite red potatoes, scrubbed and quartered
- 4 tablespoons of butter
- 3 cloves of garlic, finely minced
- 3/4 cup of heavy cream
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of fresh herbs, finely chopped
Instructions
- Place scrubbed and quartered potatoes into a large pot and cover with water
- Bring the water to a boil over high heat and then reduce to medium/medium low and simmer until the potatoes are fork tender
- Drain the potatoes and let them sit covered with a towel for a few minutes
- Place the pot back over medium heat and add 4 tablespoons of butter and 3 finely minced cloves of garlic
- Cook until the butter has melted and the garlic is fragrant
- Add 3/4 cup of heavy cream, 1 teaspoon of salt and 1/4 teaspoon of black pepper and whisk to combine
- Remove the pot from the heat, carefully add the potatoes and mash them smooth
- Add 1/4 cup of finely chopped herbs and use a flexible spatula to mix
- Taste and add additional salt or black pepper, if necessary
