Sharing my favorite easy herbed mashed potatoes — creamy, rich, and full of savory herb flavor. These potatoes disappear fast at the dinner table, whether it’s a weeknight meal or a holiday spread.
If you want more mashed potato variations, try garlic mashed potatoes with brown butter sage or a classic, ultra-creamy mashed potato recipe.
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Herbed Mashed Potatoes
It’s hard to believe this is my first mashed potato recipe on the site, but here it is just in time for the holidays and cozy dinners. This recipe is simple to prepare and delivers consistently smooth, flavorful results. I use a soft, herbed spreadable cheese to add creaminess and a delicate herb punch that blends beautifully with butter and warmed cream. The method prioritizes texture — no gummy or gluey potatoes — and lets the natural flavor of Yukon Golds shine.
What to Add to Mashed Potatoes for Flavor
My go-to flavor booster is a soft, herbed spreadable cheese such as Boursin (or a similar garlic-and-herb or shallot-and-chive spread). It melts into the potatoes and adds a silky texture plus a balanced herb and garlic profile. Combine that with plenty of butter, warmed heavy cream, and a pinch of kosher salt for seasoning, and you’ve got a dependable, crowd-pleasing side dish.
Ingredients for Herbed Mashed Potatoes
- Yukon Gold potatoes
- Garlic-and-herb or shallot-and-chive spreadable cheese (such as Boursin)
- Melted unsalted butter
- Heavy cream, warmed
- Kosher salt and freshly cracked black pepper
What Type of Potato Should You Use?
For a naturally creamy texture, Yukon Gold potatoes are my first choice. They mash smoothly and have a slightly buttery flavor that complements the added cheese, butter, and cream. They hold together well and produce a luscious, smooth mash without extra effort.
How Long Do You Boil Potatoes
Cut into even 1-inch cubes, potatoes will become fork-tender in about 13–16 minutes when simmered. Start timing once the water reaches a gentle boil then reduce to a simmer for even cooking.
Tools You’ll Need
- A potato ricer or food mill for smooth, lump-free potatoes (avoid food processors and high-speed mixers, which can make potatoes gummy).
- A large pot or Dutch oven to cook the potatoes evenly.
Tips for Making the Best Mashed Potatoes
- Rice or mill the potatoes. A ricer creates silken, clump-free potatoes without overworking the starches.
- Use plenty of butter. Butter coats starch granules and adds flavor and a smooth mouthfeel.
- Start with cold water. Add cubed potatoes to cold water and bring them up to a simmer so they cook evenly.
- Season the cooking water. Salt the water as it cooks so the potatoes absorb flavor from the inside out.
- Add melted butter first. Incorporating melted butter before the cream helps distribute the fat evenly.
- Use warm cream or milk. Cold dairy can cool the potatoes and won’t absorb as well; warming milk or cream keeps the mash silky.
Looking for More Good Eats?
If you enjoy these herbed mashed potatoes, other hearty mains and sides pair well with them, like slow-braised short ribs, creamy mushroom pork chops, or a pan-seared chicken with garlic and mushrooms. These potatoes make an ideal base for saucy mains or a rich holiday plate.
Creamy, Dreamy Herbed Mashed Potatoes
This mashed potato recipe is designed to be reliable and easy to scale. It’s great for weekday dinners or holiday gatherings, and it keeps well if you need to reheat leftovers. Store in an airtight container in the refrigerator for up to 3 days; rewarm gently on the stovetop with a splash of warmed cream or milk to restore creaminess. Leave a comment if you try the recipe — I love hearing how readers adapt it for their table. Happy cooking and happy eating!
Herbed Mashed Potatoes — Recipe
Details
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Servings: 5
- Author: Jeri Mobley-Arias
- Course: Side Dish
- Cuisine: American, Vegetarian
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 packages (around 5 oz each) soft herbed spreadable cheese (garlic & herb or shallot & chive), at room temperature
- 7 tablespoons unsalted butter, melted, plus 2 tablespoons for garnish
- 1 cup heavy cream, warmed
- Kosher salt
- Freshly cracked black pepper
Instructions
- Place potatoes in a large pot and cover with cold water, about 1 inch above the potatoes. Add 2 teaspoons kosher salt. Bring to a boil, then reduce heat to a simmer.
- Cook the potatoes for 13–16 minutes, or until fork-tender. Drain well in a colander, shaking off excess water.
- Return the potatoes to a large bowl and pass them through a potato ricer in batches into a clean bowl.
- Add the room-temperature herbed spreadable cheese and fold gently until smooth.
- Pour in the melted butter and stir to incorporate thoroughly. Add the warmed heavy cream and fold until the potatoes reach a silky, creamy texture.
- Adjust seasoning with kosher salt and freshly cracked black pepper to taste. Garnish with a pat of butter and a grind of pepper before serving.
Tips: Warm the cream and butter before adding to the potatoes to maintain temperature and texture. If the mash is too stiff, add more warmed cream a tablespoon at a time until you reach the desired consistency.
