If you’re on the hunt for the ultimate comfort food side, this Creamy Mashed Potatoes with Butter and Herbs Recipe might just become your new go-to. I absolutely love how rich and velvety these potatoes turn out—with just a handful of simple ingredients and a little bit of love, you’ll have a dish that’s perfect for everything from a cozy weeknight dinner to a festive holiday spread. Stick with me, and I’ll show you how to get those dreamy, buttery mashed potatoes on your table without any fuss.
Why You’ll Love This Recipe
- Simple Ingredients: Just four powerhouse staples create a decadent side dish that feels indulgent but is totally approachable.
- Perfect Texture: You’ll get creamy and fluffy potatoes every time, thanks to my trusty stand mixer trick.
- Versatile and Crowd-Pleasing: Whether it’s for your family dinner or a holiday feast, these mashed potatoes have never let me down.
- Easy to Customize: The addition of fresh herbs adds a pop of flavor and color, but it’s completely optional and easy to tweak.
Ingredients You’ll Need
All the magic comes from simple, fresh ingredients that work beautifully together. I like to use russet potatoes for their fluffy texture, and whole milk gives just the right creaminess. Make sure your butter is at room temperature—it blends in so much better!
- Russet potatoes: Choose firm potatoes without sprouts; peeling and removing those tiny eyes really helps make it silky smooth.
- Whole milk: Using hot milk keeps your potatoes warm and creamy; you can adjust quantity to get exactly the texture you want.
- Unsalted butter: Room temperature butter incorporates easily and adds rich flavor without over-salting.
- Salt: I prefer sea salt for that subtle mineral edge, but adjust according to your taste buds.
- Fresh parsley or chives: These herbs brighten things up and add a fresh, vibrant finish, though they’re totally optional.
Variations
I love how this recipe is a solid base for you to play with. Over time, I’ve found simple ways to tweak it to suit different moods or dietary needs, so feel free to make it your own!
- Garlic-Infused: I sometimes simmer the milk with a couple of garlic cloves before mixing it in—adds a cozy, mellow garlic note that’s irresistible.
- Dairy-Free Option: Swap whole milk and butter for plant-based alternatives like almond milk and vegan butter, and you’ll still get creamy results I’ve tested plenty!
- Extra Herbaceous: Beyond parsley or chives, a sprinkle of fresh thyme or rosemary can really elevate the flavor if you’re feeling fancy.
- Cheesy Twist: I occasionally fold in a handful of shredded sharp cheddar or Parmesan for a cheesy punch my family always asks for again.
How to Make Creamy Mashed Potatoes with Butter and Herbs Recipe
Step 1: Prepare and Boil Your Potatoes
Start by peeling your russet potatoes and rinsing them well in cold water. If they’re on the larger side, cut them in half so they all finish cooking evenly. Here’s a little secret I learned the hard way: removing any little “knots” or eyes with a spoon or peeler tip makes your mashed potatoes silky instead of lumpy. Pop those potatoes into a large pot and cover them with cold water (starting cold helps them cook evenly). Bring to a boil, then let them cook partially covered for about 20-25 minutes, or until you can easily pierce them with a knife. Don’t overcook because soggy potatoes turn gluey!
Step 2: Mash and Mix for Ultimate Creaminess
Drain your potatoes well and transfer them to your stand mixer bowl if you’re lucky enough to have one (if not, a sturdy masher works too but expect a bit more arm work). Give the potatoes a quick mash by hand using the whisk attachment just to break them up gently. Then start the mixer on low for about 30 seconds—this helps avoid lumps. Slowly drizzle in your HOT milk while mixing; this lets you control the texture perfectly. I usually hover around 1 to 1 1/4 cups of milk but feel free to adjust if you like them creamier or thicker.
Step 3: Add Butter and Season to Taste
With the mixer still on low or medium, add your softened butter one tablespoon at a time, letting it fully incorporate before adding the next. This little patience pays off in fluffy, whipped potatoes that are just heavenly. Finally, stir in salt—start with 1 1/2 teaspoons and adjust based on your preference. Toss in your finely chopped parsley or chives if you want that herbal brightness. Trust me, your taste buds will thank you.
Pro Tips for Making Creamy Mashed Potatoes with Butter and Herbs Recipe
- Cold Water Start: Starting your potatoes in cold water prevents the outsides from cooking faster than the center, resulting in a uniform texture.
- Use Hot Milk: Adding hot milk keeps potatoes warm and prevents them from cooling down as you mix—cold milk can make them gluey.
- Gradually Add Butter: Adding softened butter slowly helps you achieve a smooth, fluffy texture without overworking the potatoes.
- Avoid Overmixing: Too much mixing, especially with a mixer, can make potatoes gummy—stop as soon as smooth.
How to Serve Creamy Mashed Potatoes with Butter and Herbs Recipe
Garnishes
I usually sprinkle freshly chopped parsley or chives right before serving—adds that nice pop of fresh green and a subtle herby flavor. Sometimes, if I’m feeling indulgent, I like a small pat of melting butter on top or a light dusting of smoked paprika for color and warmth.
Side Dishes
This recipe pairs wonderfully with roasted chicken, glazed ham, or big Thanksgiving-style meals featuring turkey and gravy. I also love serving it alongside sautéed green beans or roasted Brussels sprouts—keeps things balanced and adds a bit of crunch next to the creamy potatoes.
Creative Ways to Present
For those special occasions, I sometimes pipe the mashed potatoes into a pretty swirl on plates using a large star tip. Or, spread them in a casserole dish, top with breadcrumbs, and broil for a golden crust that everyone raves about. Trust me, it’s the kind of thing that will make the family think you went all out!
Make Ahead and Storage
Storing Leftovers
I store leftover mashed potatoes in an airtight container in the fridge for up to 3 days. Before sealing, I like to press a piece of plastic wrap directly on the surface to minimize oxidation. When you’re ready to reheat, it’s like picking up right where you left off—delicious and creamy.
Freezing
You can freeze mashed potatoes, though I’ve found the texture softens a bit after thawing. If you decide to freeze, scoop portions into freezer-safe containers or bags and freeze up to 2 months. When thawing, gentle reheating works best.
Reheating
To reheat, warm them gently on the stovetop over low heat with a splash of milk or cream, stirring often to bring back that creamy texture. Microwaving works too—just heat in short bursts and stir in between. Don’t forget to add a bit more butter or herbs if needed to freshen things up.
FAQs
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Can I make this Creamy Mashed Potatoes with Butter and Herbs Recipe without a stand mixer?
Absolutely! While a stand mixer helps achieve extra fluffy potatoes with less effort, you can easily use a traditional potato masher or ricer. Just mash thoroughly to avoid lumps, and consider warming your milk and butter well before mixing for smoother results.
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What if I want my mashed potatoes thicker or chunkier?
If you prefer thicker mashed potatoes, use less milk or add it gradually until the texture feels right. For chunkier mashed potatoes, mash by hand and stop before completely smooth—reserving some potato pieces for that homemade feel.
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How do I keep my mashed potatoes warm without drying them out?
A great trick is to keep them in a covered dish over a low oven (around 200°F) or in a slow cooker on warm setting. Adding a little extra milk or a pat of butter before serving helps maintain creaminess and prevents drying.
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Can I prepare mashed potatoes in advance?
Yes! You can make these mashed potatoes a day ahead and store them in the fridge. Just warm gently before serving and stir in an extra tablespoon of milk or butter to refresh their creamy texture.
Final Thoughts
I used to struggle with getting mashed potatoes just right, but this Creamy Mashed Potatoes with Butter and Herbs Recipe totally changed the game for me. It’s simple, forgiving, and so rewarding when you see everyone dig in happily. Whether you’re an everyday cook or pulling together a big celebration, these potatoes feel like a warm hug on a plate—and I think you’ll love making them just as much as eating them. Give it a try and tell me how it turns out!
Print
Creamy Mashed Potatoes with Butter and Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 servings (as a side dish)
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
This recipe for Best Mashed Potatoes offers a creamy, fluffy, and velvety texture with just four simple ingredients. Perfectly suited for both weekday dinners and special holiday meals, these mashed potatoes are made by boiling russet potatoes until tender, then whipping them with hot milk and butter for the ultimate smooth and rich side dish.
Ingredients
Potatoes
- 4 lbs russet potatoes (about 12 medium), peeled
Dairy
- 1 to 1 1/4 cups hot whole milk
- 16 Tbsp unsalted butter (2 sticks), at room temperature (not melted)
Seasoning
- 1 1/2 tsp salt (sea salt recommended, or to taste)
- 1 Tbsp fresh parsley or chives, finely chopped (optional, for garnish)
Instructions
- Prepare and Boil Potatoes: Peel the potatoes and rinse them thoroughly in cold water. If your potatoes are very large, cut them in half. For the smoothest mash, remove any small knots with a spoon or peeler tip. Place the potatoes in a large pot (5-quart or larger) and cover completely with cold water. Bring the pot to a boil and cook partially covered until the potatoes are easily pierced with a knife, about 20-25 minutes depending on size. Avoid overcooking to prevent waterlogging.
- Drain and Start Mashing: Drain the potatoes well and transfer them to the bowl of a stand mixer fitted with the whisk attachment. First, mash the potatoes lightly by hand with the whisk to break them up. Then start the mixer on low speed for 30 seconds, gradually increasing to medium speed while slowly drizzling in 1 to 1 1/4 cups of the hot milk until the desired creamy texture is reached.
- Whip in Butter and Season: With the mixer running, add the softened butter 1 tablespoon at a time, pausing briefly after each addition. Continue whipping the potatoes to achieve a light and fluffy consistency. Finally, add 1 1/2 teaspoons of salt, adjusting to taste. Optionally garnish with finely chopped fresh parsley or chives before serving.
Notes
- Only four simple ingredients are needed to create velvety, creamy mashed potatoes.
- Using room temperature butter (not melted) ensures better incorporation and fluffier potatoes.
- Removing knots from potatoes improves smoothness.
- These mashed potatoes are versatile enough for everyday meals or elegant holiday dinners.
Nutrition
- Serving Size: 1 serving
- Calories: 319 kcal
- Sugar: 3 g
- Sodium: 374 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 51 mg
