These herb-infused garlic mashed potatoes are the best mashed potatoes you will ever eat. They are creamy, fluffy buttery and so insanely delicious you will never make another mashed potatoes recipe again. Plus they're easy to make and can be prepared ahead of time!
Course Side Dish
Keyword best Mashed potatoes, creamy Mashed potatoes, fluffy Mashed potatoes, herb Mashed potatoes, Mashed potatoes, Mashed potatoes recipe
Place peeled & cut potatoes and herbs into a large stockpot.
Add cold water to the pot until the ingredients are covered by ½” water.
Cover the pot and bring water to a boil.
Once boiling, uncover and boil until the potatoes are cooked and fork-tender (about 25-35 minutes). They are done when they fall apart when touched with a fork.
Drain potatoes and remove herb sprigs.
Put potato pieces through a potato ricer, and rice them into a medium bowl. Set aside.
Add garlic and butter to a large stockpot. Melt butter and sauté garlic for 1 minute.
Add riced potatoes to the butter and garlic and stir to combine.
Add whole milk and half and half and stir to combine.
Add chopped chives, salt and pepper. Stir until evenly distributed.
Taste and adjust seasonings to your liking.
*I recommend using Yukon gold potatoes and russet potatoes for the best flavor and texture.
Cutting the potatoes into smaller pieces will help them boil/cook faster.
To make ahead:
I always make these mashed potatoes the day before a big holiday (Thanksgiving, Christmas, etc.) I simply follow the recipe then put them into a small dutch oven or baking dish with an oven-safe lid. Store them in the refrigerator overnight. On the day you’d like to serve them, remove them from the refrigerator. Preheat the oven to 350 degrees F. Place the mashed potatoes in the oven, covered, until they are warmed through. You may need to add a touch extra liquid to the mashed potatoes if they dry out a little. I also like melting some butter on top as they warm up for presentation and taste!