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Creamy Mashed Potatoes with Herb Butter are the perfect side dish to elevate any meal. With their velvety texture and rich flavor, these mashed potatoes are sure to become a favorite at your table. Topped with a fragrant herb butter, they offer a delightful combination of comfort and sophistication that pairs beautifully with everything from roasted meats to grilled vegetables.
Why You’ll Love This Recipe
Creamy Mashed Potatoes are not only delicious, but they are also incredibly easy to make. This recipe delivers a comforting side that complements a variety of main dishes. You’ll appreciate the following:
- Simple ingredients that yield amazing flavor.
- Versatile enough to pair with any meal.
- Perfectly creamy texture that melts in your mouth.
- Customizable with your favorite herbs and spices.
Ingredients
- 2 pounds russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, divided
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh thyme leaves
How to Make Creamy Mashed Potatoes
- Start by boiling the potatoes. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
- Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the pot.
- While the potatoes are still warm, add 1/2 cup of butter, whole milk, sour cream, 1 teaspoon salt, and black pepper to the pot. Mash the potatoes using a potato masher or a ricer until smooth and creamy.
- In a small saucepan, melt the remaining 1/4 cup of butter over low heat. Stir in the chopped parsley, chives, and thyme until fragrant, about 1-2 minutes.
- Fold the herb butter into the mashed potatoes, reserving a little for drizzling on top. Taste and adjust seasoning with additional salt and pepper, if needed.
- Transfer the creamy mashed potatoes to a serving bowl and drizzle with the reserved herb butter. Garnish with additional herbs if desired.
Tips for the Best Results
- For extra creamy mashed potatoes, use a potato ricer instead of a masher.
- Make sure to warm your milk and butter before adding them to the potatoes for a smoother consistency.
- Avoid over-mixing the potatoes to prevent them from becoming gummy.
Easy Variations
- For a garlic twist, add 4 cloves of roasted garlic to the potatoes before mashing.
- Substitute half of the russet potatoes with sweet potatoes for a colorful and flavorful variation.
- Stir in some shredded cheese, like cheddar or parmesan, for a cheesy version.
What to Serve With It
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Creamy Mashed Potatoes make a delightful side for:
- Roast chicken or turkey
- Grilled steak or pork chops
- Vegetarian shepherd’s pie
- Sweet and savory glazed carrots
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk and warm gently on the stove over low heat or in the microwave, stirring occasionally until heated through.
Recipe Card
Recipe Name: Creamy Mashed Potatoes with Herb Butter
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield/Servings: 6 servings
Ingredients:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield/Servings: 6 servings
Ingredients:
- 2 pounds russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, divided
- 1/2 cup whole milk
- 1/4 cup sour cream
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh thyme leaves
Instructions:
- Start by boiling the potatoes. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat.
- Cook the potatoes until they are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly and return them to the pot.
- While the potatoes are still warm, add 1/2 cup of butter, whole milk, sour cream, 1 teaspoon salt, and black pepper to the pot. Mash the potatoes using a potato masher or a ricer until smooth and creamy.
- In a small saucepan, melt the remaining 1/4 cup of butter over low heat. Stir in the chopped parsley, chives, and thyme until fragrant, about 1-2 minutes.
- Fold the herb butter into the mashed potatoes, reserving a little for drizzling on top. Taste and adjust seasoning with additional salt and pepper, if needed.
- Transfer the creamy mashed potatoes to a serving bowl and drizzle with the reserved herb butter. Garnish with additional herbs if desired.
Notes: For extra creamy mashed potatoes, use a potato ricer instead of a masher.
