Garlic and Herb Mashed Potatoes

Hands down, the best and most luscious mashed potatoes you’ll ever have.

What fall and holiday season is complete without a bowl of velvety, rich mashed potatoes? Yes, mashed potatoes are a year-round side dish, but they also represent the pinnacle of comfort food, and these garlic and herb mashed potatoes are a must-try. This recipe elevates the standard fare with sweet and buttery garlic confit and a medley of earthy herbs, all folded into melt-in-your-mouth creamy mashed potatoes. I must warn you, though—serve this, and it just might overshadow the main dish.

WHAT YOU’LL NEED FOR GARLIC AND HERB MASHED POTATOES

• Potatoes – You have a few options here. Russet potatoes (a.k.a. Idaho potatoes) are the preferred choice for this recipe. Yukon Gold is also an excellent high-starch potato that works well. Personally, I also love using red potatoes, but note that due to their lower starch content, they can result in a more gummy mash. I grew up on red potato mashed potatoes, so it never bothered me, but keep this in mind when picking.
  
  Needless to say, small fingerlings, baby potatoes, or even purple potatoes are not ideal choices for this recipe.
• Garlic – 3 whole bulbs or 36-42 cloves.
• Extra Virgin Olive Oil – Choose a really flavorful EVOO to add depth to the mashed potatoes. The extra virgin olive oil is used to confit the garlic, and that garlic oil is then incorporated into the mash.
• Rosemary – Fresh only! Not only is it needed for the confit, but fresh herbs also get folded into the mash. Dried rosemary doesn’t bring the same earthy flavor and is extremely sharp to eat.
• Thyme – Fresh only!
• Butter
• Half & Half – My recommendation is to use half and half or heavy cream. Milk doesn’t add enough fat to these mashed potatoes, and please do not substitute with plant-based milk.

TOOLS NEEDED

There are a few different ways to break down these potatoes. Below are your three options (and no, crushing them with a fork is not one of them).

• Hand Masher – This is relatively inexpensive if you don’t already have one at home, but it’s definitely the most labor-intensive option. I have one of these, but truth be told, I don’t use it. The results from hand mashing are often lumpier than I’d like, and it doesn’t really achieve that super creamy consistency we’re aiming for.
• Hand Mixer – This is a super easy way to break down the potatoes, but be mindful of how long you beat them. It’s possible to add too much air, resulting in a gummy or pasty consistency.
• Stand Mixer – If you have one, use it. Similar to the hand mixer, this is another great option. I’ve found that using the paddle attachment or even the whisk can quickly break down and mash the potatoes without adding too much air.

• Oven Safe Dish – Preferably, choose one with a lid, though it’s not necessary. It should be large enough to hold the garlic cloves without being too spacious—think 2-3 layers of garlic.

HOW TO MAKE GARLIC AND HERB MASHED POTATOES

Make the Garlic Confit – Preheat the oven to 400°F. Place the peeled garlic cloves in an oven-safe container. Cover the garlic with extra virgin olive oil, ensuring not to overfill the container. Leave about 3/4 inch of clearance to prevent the oil from bubbling over in the oven. Add the herbs and a generous pinch of salt. Depending on the size of the cloves, bake for 30-40 minutes, preferably with a lid, but it can also be baked without one. I recommend checking the oven at the 30-minute mark, then continue checking in 5-minute increments.

You’ll know the garlic is done when it’s fragrant and a light golden brown. Remove it from the oven and let it sit for 5-10 minutes.

Hot tip! Place the container on a sheet pan to catch any potential overflow. This will prevent oil from hitting the oven floor, which could cause it to burn or create a mess.

Prep + Cook the Potatoes – Begin by peeling the potatoes, then cut them into large, equal-sized pieces about 1 inch thick. Cook the potatoes in a pot of salty boiling water until they are fork-tender. Depending on their size, this should take about 15-20 minutes.

Want to prevent your potatoes from browning before cooking? Once peeled or cut, submerge them in cold water. This method is also a great way to prep ahead (hello Thanksgiving), whether earlier in the day or even the night before. Submerging them in water prevents oxidation by keeping them away from oxygen.

Mash! – Add 3/4 of the garlic to a bowl or stand mixer. Using a fork, create a paste from the garlic. Add the drained potatoes to the bowl—it’s best to do this while the potatoes are still hot. Add in the butter and half and half (heating the half and half beforehand is even better), along with the chopped herbs. Sprinkle the potatoes generously with salt, and then mash using your preferred method—whether it’s a masher, hand mixer, or stand mixer. Add 1-2 tablespoons of the confit olive oil for extra flavor.

Mash until you reach your desired consistency. Serve with a drizzle of the confit oil and additional garlic cloves on top.

RECIPE VIDEO

STORING GARLIC CONFIT

This needs to be in its own section because I cannot stress this enough: many recipes for garlic confit do not communicate the risks that come from improper storage and handling. Improper storage can lead to botulism.

Proper storage for garlic confit is critical. When stored properly and consumed within a reasonable time frame, there is no risk. Only make what you need for that particular dish or what you think you will consume within a few days. Once the garlic has come down to room temperature place in a CLEAN airtight container and store in the refrigerator. Do not let it sit at room temperature for an extended period of time. Garlic is a low acid vegetable, when stored in oil at a warm temperature there is a risk of Botulism. Although it is recommended to be consumed within 4 days, it is safe for 1-2 weeks. For further information on Botulism please visit HERE.

STORING/REHEATING

Leftover garlic and herb mashed potatoes can be stored in an airtight container in the fridge for 2-3 days. When you’re ready to reheat, you can either bake them in an oven-safe container at 350°F or opt for the quicker method by microwaving in 20-30 second intervals.