Garlic-Herb Mashed Potatoes Recipe

4.5 3 5
Garlic-Herb Mashed Potatoes Recipe
Garlic-Herb Mashed Potatoes Recipe photo by Taste of Home
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Garlic-Herb Mashed Potatoes Recipe

Read Reviews
4.5 3 5
Publisher Photo
Our family loves these creamy and comforting potatoes. Garlic and other herbs make them so mouthwatering, I serve them just plain-no gravy is needed. For an extra-buttery taste, I'd suggest using Yukon Gold potatoes.—Suzi Bonnett, Bellevue, Nebraska
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 medium potatoes
  • 1 garlic clove, minced
  • 6 tablespoons butter, divided
  • 1 cup heavy whipping cream
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried tarragon
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.
Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.
Drain potatoes and place in a large bowl. Add the garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth. Yield: 6-8 servings.
Originally published as Garlic-Herb Mashed Potatoes in Country Woman November/December 2002, p33

Nutritional Facts

3/4 cup: 306 calories, 20g fat (12g saturated fat), 64mg cholesterol, 329mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 4g protein.

  • 6 medium potatoes
  • 1 garlic clove, minced
  • 6 tablespoons butter, divided
  • 1 cup heavy whipping cream
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried tarragon
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  1. Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.
  2. Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.
  3. Drain potatoes and place in a large bowl. Add the garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth. Yield: 6-8 servings.
Originally published as Garlic-Herb Mashed Potatoes in Country Woman November/December 2002, p33

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Reviews forGarlic-Herb Mashed Potatoes

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MY REVIEW
LadyNouvelleCuisine User ID: 1063907 122091
Reviewed Jan. 14, 2014

"My family loved this recipe! I substituted 1% milk for the heavy whipping cream, which was not as creamy but still tasted great."

MY REVIEW
Classicrock User ID: 656532 136474
Reviewed Aug. 16, 2009

"These potatoes are good! I use only half the cream at first when mashing, then add more as needed (one cup would have yielded soupy results). Then I save what's left of the cream to use to thin leftovers before microwaving. -Lori in WI."

MY REVIEW
pissed User ID: 889295 82597
Reviewed Oct. 25, 2008

"yummy!!"

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