Irresistibly Creamy Spring Herb Mashed Potatoes to Savor
Discover the comfort of Spring Herb Mashed Potatoes, infused with fresh herbs and garlic for a delightful side dish.
Equipment
- large pot
- skillet
- potato masher
Ingredients
For the Potatoes
- 2 pounds Yukon Gold Potatoes or Russet or red potatoes
For the Herb Mixture
- 1/4 cup Fresh Parsley finely chopped
- 1/4 cup Fresh Chives finely chopped
- 4 cloves Garlic freshly minced
For the Creaminess
- 2 tablespoons Unsalted Butter room temperature
- 1/2 cup Heavy Cream warmed
Seasoning
- to taste Salt
- to taste Pepper
Instructions
Preparation Steps
- Peel and cube the Yukon Gold potatoes. Place in a large pot of cold water, bring to a boil, then reduce to a simmer and cook until fork-tender, about 15-20 minutes.
- In a skillet, melt the unsalted butter over medium heat. Add the minced garlic, cooking for 2-3 minutes until fragrant and slightly golden.
- Drain the cooked potatoes and return them to the pot. Mash until creamy.
- Mix in the remaining butter and sautéed garlic, then gradually pour in the warmed heavy cream. Fold in the chopped parsley and chives, seasoning with salt and pepper to taste.
- Transfer to a serving bowl and serve warm, optionally garnished with extra herbs or a drizzle of olive oil.
Notes
Optional: Top with smoked paprika for added flavor. Store leftovers in an airtight container for up to 3-5 days in the fridge or freeze for up to 2 months.