Description
Herb Mashed Red Garlic Potatoes combine creamy red potatoes with roasted garlic and fresh herbs for a flavorful, comforting side dish. Perfectly textured with a balance of silky and slightly chunky mashed potatoes, this recipe is versatile enough to complement weeknight meals or special occasions. The infusion of rosemary, parsley, and thyme alongside rich butter and creamy milk creates a warm, aromatic dish that is sure to be a family favorite.
Ingredients
Scale
Potatoes and Garlic
- 2 pounds waxy red potatoes, washed and quartered
- 1 whole garlic bulb, top sliced off
- 1 tablespoon olive oil (for roasting garlic)
Dairy and Herbs
- 4 tablespoons butter, warm
- 1/2 to 3/4 cup milk or cream, warmed
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
Seasonings
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Potatoes: Wash and quarter the red potatoes to ensure even cooking. Keep the skins on for added color and texture. Place the potatoes in a large pot filled with salted water.
- Cook Until Tender: Bring the water to a boil and cook the potatoes for 15-20 minutes, or until easily pierced with a fork. Avoid overcooking to maintain a creamy texture.
- Roast the Garlic: While the potatoes cook, wrap the whole garlic bulb (with the top sliced off) in foil with a drizzle of olive oil. Roast at 400°F (205°C) for 30-35 minutes until the cloves are soft and golden.
- Drain and Mash: Drain the potatoes thoroughly and return them to the pot or a mixing bowl. Squeeze the roasted garlic cloves out of their skins and add them to the potatoes.
- Add Butter, Milk, and Herbs: Warm the butter and milk slightly, then add both to the potatoes. Add the chopped rosemary, parsley, and thyme. Season with salt and pepper to taste. Mash together to your preferred consistency—silky smooth or a little chunky.
- Adjust and Serve: Taste and adjust seasonings or texture by adding extra milk or butter if needed. Serve warm, garnished with fresh herbs or a pat of butter if desired.
Notes
- Use waxy red potatoes for the best creamy texture and color.
- Don’t overboil potatoes; they should be soft but still firm to prevent watery mash.
- Keep the garlic foil tightly wrapped while roasting to ensure caramelization and softness.
- Warm butter and milk before adding to avoid cooling the potatoes and to prevent a gluey texture.
- Always use fresh herbs for the brightest, most vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Boiling, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (about 1 cup)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg