Secret Ingredient Creamy Garlic Herb Mashed Potatoes
When it comes to the holiday season mashed potatoes are an American staple. But I must confess, I often find them bland, gummy, and needing tons of butter or gravy. But I am here to tell you, there is a better way and they don’t come out of a box. This creamy mashed potatoes recipe is full of smooth fluffy texture, fresh herbs, and tons of flavor all without cream cheese, a pound of butter, or heavy cream. This classic side dish recipe is easier than you think and makes the best mashed potatoes. No matter when you make these they will definitely become a holiday dinner favorite. So forget everything you thought you knew about mashed potatoes and let me show you how to make them the right way! No gravy required. Trust me, these need to be on your Thanksgiving menu. Full recipe card below.
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What are Mashed Potatoes?
Exactly what they sound like! Mashed potatoes are potatoes that have been boiled until soft and then mashed with a potato masher or a mixer and combined with other ingredients to add flavor. Most commonly they use butter, garlic, fresh chives and cream or milk. Mashed potatoes are one of the most common side dishes made on Thanksgiving day in the US and are often served with gravy.
The Best Potatoes For Mashed Potatoes
I like to use a combination of different types of potatoes, but this really boils down to personal preference. Let me explain the difference between the most common types.
First there are russet potatoes. Russet potatoes are also known as Idaho potatoes and are relatively bland in flavor and high in starch. These potatoes are most commonly used as baked potatoes.
Red potatoes are a firmer potato with a waxy texture and contain less starch than russets. These potatoes keep their shape well and are often used for potato salad. They have a slightly sweeter taste but not like a sweet potato.
Yukon gold potatoes tend to be a little smaller than russets and have more flavor. These potatoes contain less starch than russets but still contain more than others which makes them the all purpose potato. They have a buttery smooth texture and a slightly earthy flavor.
Sweet potatoes are known for their sweet taste and are usually orange in color. But did you know there are white sweet potatoes? These are actually my favorite potato! Orange sweet potatoes are very sweet and tend to be stringy when cooked. White sweet potatoes look more like a russet but have a sweet and creamier texture but have more starch.
I like to make my mashed potatoes with a combination of white sweet potatoes and Yukon gold potatoes for maximum flavor and a smooth texture.
Ingredients
This simple mashed potato recipe uses basic ingredients you probably already have stocked in your pantry and only requires a few easy steps to make them. AND I am giving you the secret ingredients to smooth mashed potatoes with tons of flavor!
Potatoes – The kind of potatoes you choose have a big impact on the consistency and flavor of mashed potatoes. Rather than using one type I prefer to use a mix of different potatoes. For this recipe I use a combination of four Yukon golds and two white sweet potatoes. White sweet potatoes are different from regular sweet potatoes because they have more starch, are not orange, and are less stringy. They add a bit of extra sweetness and flavor that you do not get with a russet potato. I pair them with Yukon golds which have a smoother texture and richer flavor perfect for mashing. I personally think that many bland mashed potato recipes have russet potatoes to blame and I do not recommend them in this recipe.
Butter – Because everything is better with butter, am I right? A good amount of butter adds richness and flavor to potatoes. For the best flavor I recommend using regular butter here. You can use margarine, but it will not taste the same since margarine is made from vegetable oil and is basically just oil when it melts. Actual butter is made from churned milk or heavy whipping cream which yields a very different taste.
Milk – For this recipe I used 2% milk to achieve a creamy base. I didn’t want the potatoes to become too heavy and thick so I did not use cream. If you do not have 2% you can use half and half or whole milk for similar results. I don’t recommend skim milk because it is too thin and not creamy enough. I have not tested this recipe with non-dairy milk substitutes so do so at your own risk.
Potato Water – Secret ingredient number one! Potato water. If you do any regular cooking you likely know that pasta water is often the key ingredient to making a creamy pasta sauce. So I thought, why wouldn’t this work with mashed potatoes? Well it does! Simply reserve about a cup of the potato water after boiling. I usually only use two tablespoons, but I like to have extra in case I need it. The starch in the water makes the potatoes smooth and creamy without making them too thick like you would get with heavy cream.
Sour Cream – Sour cream not only adds richness but it also adds a depth of flavor that compliments the fresh chives and garlic really nicely.
Garlic – All mashed potatoes need a little garlic. When I cook I almost always use jarred garlic because it’s easy and keeps a long time in the fridge. In this recipe I used jarred garlic but you can definitely use fresh garlic if you prefer. The conversion is a 1:1 ratio of tsp to garlic cloves. This recipe calls for 1 tsp minced garlic so you would use 1 clove of garlic. If you want to use garlic powder instead, you will only need 1/8 tsp for this recipe.
Chives – Fresh chives are such a powerful herb. They add tons of flavor and go very well with the other seasonings in this recipe. You can also use green onions if you cannot find chives as they have a similar taste.
Ranch Dressing Mix – Secret ingredient number two! If you know you know. These little ranch packets are so versatile and add a ton of flavoring! I used three tablespoons of the Hidden Valley ranch seasoning and salad dressing mix. I buy mine in bulk at Costco, but if you buy the packets it’s equal to one packet. You can find these ranch packets in the salad dressing aisle at most grocery stores.
Salt & Pepper – A little bit of salt and pepper go a long way with seasoning. Just remember, there is salt in the ranch mix so don’t get too carried away.
Mixing Options
I think the best way to mash potatoes is not with a potato ricer or masher but with a mixer. I use my stand mixer with a paddle attachment. And the best part is your arm doesn’t hurt when you are done, haha! If the potatoes are tender enough they will mash with no problem. If they are difficult to mash they were likely not cooked enough.
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Secret Ingredient Creamy Garlic Herb Mashed Potatoes
- Total Time: 50 minutes
- Yield: 10-12 servings 1x
- Diet: Gluten Free
Description
Say goodbye to bland mashed potatoes that require loads of gravy to be edible. I am here to tell you, there is a better way and they don’t come out of a box. This creamy mashed potatoes recipe is full of smooth, fluffy texture, fresh herbs, and tons of flavor all without cream cheese, a pound of butter, or heavy cream. This classic comfort food side dish recipe is easier than you think and makes the creamiest mashed potatoes. So forget everything you thought you knew about mashed potatoes and let me show you how to make them the right way! No gravy required. Trust me, these need to be on your Thanksgiving menu.
Ingredients
- 4 Large Yukon Gold Potatoes peeled and diced
- 2 Large White Sweet Potatoes peeled and diced
- 3/4 cup Unsalted Butter cubed (1 1/2 sticks)
- 1 cup Milk (2% or greater)
- 3 tbsp Dry Ranch Mix (1 packet)
- 2 tbsp Potato Water
- 3 tbsp Sour Cream
- 1/4 cup Fresh Chives chopped
- 1 tsp Garlic minced
- 3/4 tsp Salt
- 1/4 tsp Pepper
- Chopped Chives or Green Onion for Garnish
Instructions
- Bring a large pot of water to a boil and add about five shakes of salt.
- While the water heats up, wash all the potatoes, peel with a potato peeler, and dice into 1 inch pieces.
- Once the water is boiling, place potatoes in the salted water and cook for 20-30 minutes until they are soft and break apart easily.
- Before draining the water, reserve a cup of the potato water and set aside.
- Drain potatoes and add them to a large mixing bowl. Do not cool.
- Using an electric mixer, mash potatoes. I used my stand mixer for this with a paddle attachment but you can also use an electric hand mixer. If the potatoes are tender enough they will mash with no problem.
- While the mashed potatoes are still hot, add the butter in a few cubes at at time and mix. The butter should melt and combine easily.
- Then add the milk, potato water, sour cream, ranch, chives, garlic, salt, and pepper and mix on med low speed until combined. They should be smooth and creamy. If they are not creamy enough, add an additional tbsp of potato water.
- Add to a bowl or casserole dish and serve.
- Store in an airtight container in the fridge for up to 5 days.
Notes
Potatoes vary in size. I used 4lbs in total, 1lb white sweet potatoes and 3lbs Yukon Gold.
The cooked potatoes should break apart very easily with your fingers or a fork. If they don’t, they need to boil longer.
- Prep Time: 20
- Cook Time: 30
- Category: Sides
- Method: Stove Top
- Cuisine: American
How to Reheat
If you have leftover mashed potatoes or you are short on oven space on Thanksgiving, you can make these a day ahead of time and reheat them. I personally think reheating in the microwave is the easiest way especially for individual portions. Spread out a small amount on a plate and microwave in 40 second intervals until the center is warm. If you have a larger amount to reheat, you can heat them up on the stovetop over medium heat.
When to Make Creamy Mashed Potatoes
This comforting side dish is always a hit at my holiday table and I am frequently asked for the recipe. Not only do I make these potatoes for Thanksgiving dinner, Christmas dinner, and Easter dinner, I often make them as a side dish with a ribeye steak. Because this recipe makes a lot, it is also the perfect side dish for a large group like potlucks and family reunions. No matter when you decide to make these, they will definitely become a holiday staple.
Looking for new recipes for the holidays? Try my Thanksgiving cranberry sauce, electric smoked Thanksgiving turkey, corn casserole recipe without sour cream, cast iron skillet honey cornbread, cranberry apple salad, or sweet cinnamon honey butter.
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