If there’s one recipe I’ve been making for as long as I can remember, it’s mashed potatoes. And after years of trial, error, and plenty of taste-testing, I’ve landed on a foolproof method that turns out fluffy mashed potatoes with tons of fresh herb flavor every single time.
What makes these garlic herb mashed potatoes a little different from the rest is that I boil whole garlic cloves right along with the potatoes. The garlic softens as it cooks, adding a gentle, mellow flavor that doesn’t overpower the fresh herbs.
Speaking of herbs, this recipe uses a trio of parsley, thyme, and oregano, which makes the potatoes not only taste amazing but look gorgeous on the table.
They’re holiday-worthy (because what’s Thanksgiving or Christmas dinner without mashed potatoes?), but still simple enough to make for a weeknight dinner. I especially love serving them alongside grilled steak or juicy chicken, like my pan-seared chicken tenders or these amazing honey and garlic chicken tenders.
Why You’ll Love These Garlic Herb Mashed Potatoes
Fluffy every time. My method of rinsing the potatoes before and after boiling helps remove excess starch so they never turn out gummy.
Subtle garlic flavor. Boiling garlic with the potatoes mellows it out, so you get flavor without it taking over.
Fresh herbs galore. Parsley, thyme, and oregano make these potatoes extra special.
Holiday ready. They look beautiful on the table and pair with just about everything.
Freezer friendly. Meal prep mashed potatoes? Yes, please. (See how below.)
Another favorite potato side dish! If you love these, you’ll probably also enjoy my Garlic Dill New Potatoes. They’re buttery, garlicky, and made with baby red potatoes that hold their shape beautifully.
Ingredients You’ll Need
- Russet potatoes – my go-to for the fluffiest mashed potatoes.
- Garlic cloves – boil them whole with the potatoes for mellow flavor.
- Butter – because mashed potatoes without butter just aren’t right.
- Milk – I like to warm it a little so it blends in easier.
- Sour cream – adds that tangy richness that makes them irresistible.
- Fresh parsley, thyme, oregano – the trio that gives these potatoes their herby magic.
- Salt and black pepper – the simple seasonings that bring it all together.
Ingredient Notes
Potatoes: I prefer russets for their starchy texture, which makes for light and fluffy mashed potatoes. Yukon Golds are a good backup—they’re creamier and a little denser.
Garlic: Whole peeled cloves go right into the pot with the potatoes. This gives just the right amount of flavor without overwhelming the herbs.
Butter, milk, sour cream: These three make the potatoes rich, creamy, and tangy. I warm the milk slightly in the microwave and take the chill off the butter so everything incorporates more smoothly.
Fresh herbs: Use flat leaf parsley (aka Italian parsley), thyme, and oregano for the freshest flavor. No fresh herbs? Use dried, but cut the amount to one-third since dried herbs are more concentrated.
Want to save time in the kitchen? Make a little “mashed potato seasoning mix” with garlic powder, dried oregano, thyme, parsley, salt, and pepper. Keep it in a jar for quick prep.
How to Make Garlic Herb Mashed Potatoes
- Prep the potatoes. Peel and cut the russets into large chunks. I always give them a rinse under cold water to wash away some starch. It’s one of my keys to fluffy potatoes.
- Cook the potatoes and garlic. Add potatoes and whole garlic cloves to a big pot. Cover with cold water by about an inch and toss in a generous tablespoon of salt. (Most of it goes down the drain later, so don’t worry; it’s just enough to season the potatoes inside out.) Cover the pot and bring to a boil. Boil the potatoes until they are fork-tender (mine usually take about 8 minutes).
- Drain and rinse. Drain everything, then give the potatoes and garlic a quick rinse with warm water to wash away more starch. Back into the pot they go.
- Mash them up. Add butter, warm milk, sour cream, and all those lovely minced herbs. Season with salt and pepper. Mash by hand for rustic potatoes, or grab a hand mixer like I do and whip until light and fluffy. Don’t forget to scrape down the sides as you go.
- Taste and adjust. Give them a taste test (the best part!) and add more salt or pepper if needed. Then get them to the table while they’re still piping hot.
Tip on starch: Too much starch is what makes mashed potatoes gummy. That’s why I rinse before and after boiling. For recipes like my Garlic Dill New Potatoes, I skip the rinse, since I actually want that light coating of starch to help the garlic butter cling.
Prepping the Potatoes and Herbs
Here’s what it looks like as you get everything ready to cook: potatoes peeled and cut, garlic cloves and fresh herbs finely chopped, the dairy ingredients measured and ready to go.
Boiling and Whipping the Garlic Mashed Potatoes
From boiling the potatoes and garlic to whipping them with butter, sour cream, and herbs, these photos walk you through the process step by step.
Recipe Notes
- Mashed potatoes are best served right away, but if you’re juggling holiday sides, you can keep them warm in a covered dish for a little while.
- Want a stronger garlic vibe? Stir in roasted garlic cloves, fresh minced garlic, or even a pinch of garlic powder at the end.
- Hand-mash for a rustic look, or whip with a mixer to make them fluffy.
Why Boil Potatoes with Garlic?
When you toss the garlic right into the pot, it softens and takes on this mellow, almost sweet flavor. Mash it in, and you get just the right hint of garlic in the background, enough to notice, but not enough to steal the show.
Now, if you really love garlic, you can turn up the volume: stir in roasted cloves, infuse the butter with garlic, or sprinkle in garlic powder. But for me, I love how this method lets the fresh herbs shine.
Freezing Mashed Potatoes
If you’re like me, you’re always looking for little meal-prep shortcuts. Freezing mashed potatoes is one of those “work smarter, not harder” tricks I swear by.
Here’s my method: scoop them into ½-cup portions on a parchment-lined tray, freeze until solid, then stash them in a freezer container.
When you’re ready, just reheat what you need. I do mine in the microwave at 50% power in a couple of short bursts, and they come out just as creamy as the day I made them.
If you’re like me and love the idea of cooking once but enjoying it multiple times, freezing mashed potatoes is a game changer.
Work smarter, not harder: Freezing mashed potatoes means you can pull out exactly what you need for a quick side dish—no more eating leftovers for days in a row.
More Potato Recipes to Try
More Vegetable Side Dishes
Garlic Herb Mashed Potatoes
These garlic herb mashed potatoes are fluffy, flavorful, and foolproof. With mellow garlic boiled right into the potatoes and a trio of fresh herbs, they’re packed with flavor. These mashed potatoes are the side dish that works for holiday dinners and weeknights alike.
Ingredients
- 2 ½ pounds russet baking potatoes, peeled and cut into chunks
- 5 cloves garlic, peeled
- ½ cup whole milk
- ½ cup sour cream
- 2 tablespoons fresh parsley, minced
- 2 tablespoons fresh oregano, minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon butter
- ¾ teaspoon salt (plus more for boiling potatoes)
- ¼ teaspoon black pepper, coarsely ground
Instructions
- Place potatoes and garlic cloves in a large pot. Cover with cold water and add a generous 1 tablespoon of salt.
- Bring to a boil. Cook until potatoes are fork-tender, about 10-20 minutes (depending on size you cut the potatoes).
- Drain well in a colander, rinse with hot water (to remove starch) and return potatoes and garlic to the warm pot.
- Add butter, milk, sour cream, parsley, oregano, thyme, salt and pepper. Mash or whip until smooth and creamy.
- Adjust seasoning to taste.
- Serve warm, topped with extra herbs if desired.
Notes
- Mashed potatoes are best served right away, but if you’re juggling holiday sides, you can keep them warm in a covered dish for a little while.
- Want a stronger garlic vibe? Stir in roasted garlic cloves, fresh minced garlic, or even a pinch of garlic powder at the end.
- Hand-mash for a rustic look, or whip with a mixer for that dreamy, fluffy cloud effect.