Mashed potatoes are a timeless side dish, but this recipe takes them to the next level with a gourmet twist. Yukon gold potatoes, known for their creamy texture and buttery flavour, are the perfect base for this dish. Infused with a rich, aromatic butter made with fresh thyme, rosemary, and garlic, these mashed potatoes are anything but ordinary. Every bite is a perfect balance of creamy, savoury, and herbaceous flavours that complement any main course.
What sets this recipe apart is the infusion process. By gently heating fresh herbs and garlic in melted butter, the flavours are intensified, creating a luxurious base that elevates the potatoes. Parmesan cheese and heavy cream add a touch of richness, ensuring a silky, velvety texture. This recipe is versatile enough to grace a holiday table or add comfort to a casual weeknight meal.
Whether you’re hosting Thanksgiving, Christmas, or a Sunday roast dinner, these mashed potatoes are guaranteed to impress your guests. The simplicity of the ingredients combined with the depth of flavor makes this dish a true crowd-pleaser. Serve it alongside roast turkey, glazed ham, or grilled steak for a meal that’s sure to be remembered.
Not only are these mashed potatoes delicious, but they’re also incredibly easy to prepare. With just a handful of ingredients and a few simple steps, you can create a side dish that feels like a gourmet indulgence. Garnished with fresh chives for a pop of color and freshness, this recipe is destined to become a favourite in your kitchen. Perfectly creamy, flavourful, and irresistibly comforting—these mashed potatoes are a must-try!
The Creamiest Mashed Potatoes with Herb-Infused Butter
Ingredients
- 2 lbs Yukon gold potatoes, peeled and cut into thin pieces
- 5-6 tbsp unsalted butter
- 1 tsp fresh thyme, finely minced
- 1 tsp fresh rosemary, finely minced
- 3-4 cloves garlic, grated
- Salt, to taste
- Black pepper, to taste
- ½ cup cup heavy cream
- ¼ cup cup grated parmesan
- Fresh chives, for garnish
Instructions
- Boil Potatoes: Place the peeled and cut Yukon gold potatoes in a pot of salted water. Boil for 15–20 minutes, or until fork-tender.
- Prepare Herb Butter: In a small saucepan, melt the butter over low heat. Add the minced thyme, rosemary, grated garlic, salt, and pepper. Let the mixture infuse over low heat for 5–10 minutes.
- Mash or Rice Potatoes: Drain the boiled potatoes and mash them using a potato masher or ricer until smooth.
- Combine and Mix: Add the infused butter mixture, parmesan, and cream to the potatoes. Stir well until smooth and creamy.
- Season and Garnish: Adjust salt to taste, and garnish with freshly chopped chives. Serve warm and enjoy!