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    TaraTeaspoon » Recipes » Side Dishes

    Garlic-Herb Mashed Potatoes

    Published: Nov 24, 2014 · Updated: Oct 6, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe

    Creamy Garlic Herb Mashed Potatoes are a great, flavorful side for a feast. They're even a delicious crowd-pleaser for a weeknight dinner next to grilled chicken or steak.


    Garlic-Herb Mashed Potatoes

    Is It A Feast?

    When he was little, my cousin Troy wisely defined a feast.
    He said a meal is a feast if it has mashed potatoes, gravy and Jello.

    I mean, that’s a drop-the-mic statement.

    We’ll work on the Jello part later (remember he was probably 6 when he said this). This side dish of mashed potatoes, however, will make your Thanksgiving dinner a FEAST!

    •(Remember to make plenty of gravy with your turkey drippings. Not only does it contribute to the feast, but you’ll have extra for leftover sandwiches and turkey pot pie!)

    📖 Recipe

    Close up of mashed potatoes under glass

    Garlic-Herb Mashed Potatoes

    Tara Teaspoon
    Shallot, garlic and herb-infused milk and butter are the secret to this light and fluffy side dish.
    5 from 2 votes
    Print Recipe Pin Recipe
    Work Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Side Dish
    Servings 8 to 10 Servings

    Ingredients
      

    • 1¼ cups milk
    • 2 teaspoon kosher salt (plus more for boiling potatoes)
    • 5 tablespoon unsalted butter
    • 4 cloves garlic (crushed)
    • 2 sliced shallots
    • 6 sprigs thyme
    • 5 lbs russet potatoes

    Instructions
     

    • In a small saucepan heat milk, salt, butter, garlic, shallots and thyme until just at a simmer. Cover and remove from heat to steep.
    • Peel potatoes, rinse and cut into pieces. In a large pot cover potatoes with salted water by 2 inches. Bring to a simmer and cook until fork tender, about 30 min; drain.
    • Strain milk mixture through a fine strainer and discard solids. Transfer drained potatoes to a mixing bowl and mash with a potato masher.
    • Whip potatoes with an electric mixer, adding the strained milk, until light and fluffy. Serve hot with extra butter and herbs as garnish.

    Notes

    Infusing the milk is key to incredible flavor.

    Nutrition

    Calories: 317kcalCarbohydrates: 55gProtein: 8gFat: 9gSaturated Fat: 5gCholesterol: 23mgSodium: 614mgPotassium: 1264mgFiber: 4gSugar: 4gVitamin A: 316IUVitamin C: 18mgCalcium: 90mgIron: 3mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Bench. LHJ Nov 2012. Photography Seth Smoot. Food Styling Sara Neumeier. Prop Styling Michelle Wong

    Comments

      5 from 2 votes

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    1. Mary says

      July 19, 2018 at 3:43 pm

      These truly do make a meal a feast! Delightful!

      Reply
    2. Marie says

      May 31, 2020 at 8:57 pm

      Mashed potatoes are my spirit animal...need I say more? No, but I will! This recipe is genius. I never would have thought of making up the milk mixture in this recipe and then straining it and adding it to the potatoes. The flavors were mild, but noticeable and almost soothing. Have I mentioned how much I love mashed potatoes?! This is now my go to recipe!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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