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The Best Creamy Mashed Potatoes with Herb Butter

mashed potatoes recipe

The best holiday mashed potatoes that your friends and family will request year after year. This mashed potato recipe has been a repeat request for me since 2018, and I’m happy to share!

These potatoes are made with Yukon golds which have their own natural creaminess and silky texture. They’re boiled to perfection and passed through a food mill to ensure absolutely NO LUMPS! The potatoes get their flavor from whole milk and butter, infused with herbs and garlic that all come together for the perfect mashed potato marriage.

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How to make creamy mashed potatoes

I love my potatoes extra smooth, so after determining my potato masher was still leaving lumps, I found success with a food mill!

Passing potatoes through a food mill ensures absolutely no lumps and raving reviews from friends and family. The food mill I use is the Kuchenprofi mill recommended by Cook’s Illustrated! It’s not the cheapest option at $67, but if you host a lot of dinners, it is a great investment.

Otherwise, when I first made this recipe, I got the exact same effect passing potatoes through a fine-mesh sieve with a silicone spatula. This option takes longer but will give you the smoothest result without a food mill. If you don’t mind a little chunkiness, a potato masher will work fine for this recipe too.

mashed potatoes recipe
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mashed potatoes recipe

The Best Creamy Mashed Potatoes with Herb Butter

  • Author: Maria Do
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 810 servings 1x

Description

Smooth and ultra-creamy mashed potatoes that’s a favorite every holiday season – boiled Yukon Gold potatoes, riced for smoothness, and folded with thyme garlic milk. Recipe makes 8-10 servings.


Ingredients

Scale

Mashed Potatoes

  • 4 lbs Yukon Gold potatoes
  • 2 sticks salted butter
  • 6 garlic cloves, smashed (peel-on is fine)
  • 5 sprigs fresh thyme or 1 tbsp dried thyme
  • 1 tbsp black or multi-color peppercorns, lightly crushed
  • 1/2 lemon, juice + zest strips
  • 3 cups whole milk 
  • kosher salt, to taste

Salted Herb Butter

  • 1 stick salted butter
  • 35 sprigs fresh herbs (sage, thyme, or rosemary work great)

Instructions

  1. Boil potatoes. Peel Yukon gold potatoes, then boil in a large pot of simmering salted water until fork-tender, about 40 minutes depending on size. 
  2. Heat milk mixture. Use a vegetable peeler to peel lemon zest strips from half a lemon. Add the lemon strips to a small saucepan in addition to salted butter, garlic, thyme, and peppercorns. Cook on medium heat until butter melts and mixture is fragrant of herbs and garlic, about 2-3 minutes. Pour in milk, then bring mixture to a simmer over medium-high heat, whisking occasionally. Remove from heat, and allow the mixture to sit for 30 minutes. Meanwhile, check the potatoes!
  3. Mash potatoes. When potatoes are cooked, discard the hot water and handle the hot potatoes with a towel to protect your hands. Pass hot potatoes through a food mill* with a fine disk into a medium-large pot. See notes for a recommended food mill or food mill alternatives. 
  4. Combine milk + potatoes. Pour half of the infused milk through a fine-mesh sieve into the pot with potatoes. Bring pot to medium-high heat and stir potatoes until smooth and bubbling. Add the rest of the milk into the pot in portions, depending on how wet you like your mashed potatoes. I use all of the milk. Whisk until milk is fully incorporated and potatoes are bubbling. Turn off the heat, taste, and season with kosher salt and lemon juice from 1/4 lemon. Cover and keep warm to serve.
  5. Salted Herb Butter (optional for serving). Melt salted butter in a saucepan with fresh herbs (or microwave butter and herbs in a glass measuring cup), and serve over warm mashed potatoes. 
  6. Make-Ahead. Potatoes can be made 2 days in advance. 

Notes

Food Mill: The food mill I use is the Kuchenprofi mill recommended by Cook’s Illustrated! It’s not the cheapest option at $67 but if you host a lot of dinners, it is a great investment. Otherwise, when I first made this recipe, I got the same smoothness pushing potatoes through a fine-mesh sieve with a silicone spatula. This option takes longer as you can imagine but will lend you the smoothest result without a food mill. If you don’t mind a little chunkiness, a potato masher will get the job done, also.

Keywords: thanksgiving sides, christmas sides, mashed potatoes, potatoes

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