These creamy herb infused mashed potatoes are rich, fluffy, and packed with delicate layers of flavor from steeped aromatics. Every bite is smooth, buttery, and perfectly seasoned, making them a standout side dish for weeknight dinners or holiday gatherings. With a simple technique that transforms basic ingredients into something special, this recipe delivers restaurant-quality mashed potatoes right at home.

Why You’ll Love This Recipe

• Deep, layered flavor from herb-infused cream
• Ultra-smooth and fluffy texture
• Perfectly seasoned at every step
• Easy to prepare with simple ingredients
• Versatile enough for holidays or everyday meals
• So flavorful you don’t even need gravy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 lb russet potatoes, cut into chunks
• 1 ¼ cups heavy cream
• 2 cloves garlic, smashed
• 1 shallot, cut into chunks
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 5 tbsp unsalted butter
• 1–2 tbsp salt (for boiling water)
• salt and black pepper to taste
• 2 tsp chives, minced (optional, for garnish)

Directions

1. Prepare the infused cream. In a small saucepan, combine the heavy cream, smashed garlic cloves, shallot chunks, thyme sprigs, bay leaf, coriander seeds, and fennel seeds. Heat over medium heat until the edges begin to bubble and the cream is hot but not boiling. Remove from heat and let steep for 20 minutes to allow the flavors to develop.
2. Boil the potatoes. While the cream is steeping, place the potato chunks into a large pot. Cover with cold water and add 1–2 tablespoons of salt. Bring to a boil over high heat, then reduce to a steady boil and cook until the potatoes are fork-tender, about 15–20 minutes. Drain thoroughly.
3. Mash the potatoes. Pass the drained potatoes through a potato ricer into a large bowl, or mash thoroughly with a potato masher until smooth and free of lumps.
4. Strain and combine. Strain the infused cream to remove the aromatics, then gradually pour the warm cream into the mashed potatoes. Mix gently until fully incorporated.
5. Add the butter. Stir in the 5 tablespoons of unsalted butter until melted and evenly blended.
6. Season and serve. Taste and adjust with salt and black pepper as needed. Garnish with minced chives if desired and serve warm.

Servings and timing

Servings: 8 people

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour

Variations

Garlic Lover’s Version
Add an extra clove or two of garlic to the cream infusion for a more pronounced garlic flavor.

Herb Swap
Replace thyme with rosemary or sage for a different aromatic profile.

Extra Buttery
Increase the butter to 6 or 7 tablespoons for an even richer finish.

Lighter Option
Substitute half of the heavy cream with whole milk for a slightly lighter texture while keeping it creamy.

Chunky Style
Mash the potatoes by hand and leave a few small chunks for a more rustic presentation.

Storage/Reheating

Storage
Allow the mashed potatoes to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

Freezing
Place cooled mashed potatoes in a freezer-safe container and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of warm cream or milk to loosen the texture if needed. You can also reheat in the microwave in short intervals, stirring between each interval to ensure even heating.

FAQs

Can I use Yukon Gold potatoes instead of russet potatoes?

Yes, Yukon Gold potatoes work well and produce a slightly creamier and naturally buttery texture, though they may be a bit less fluffy than russets.

Why do I need to salt the boiling water?

Salting the water seasons the potatoes from the inside out, ensuring every bite is flavorful rather than bland.

What does infusing the cream do?

Infusing the cream allows the herbs and aromatics to release their flavors into the fat, which then distributes evenly throughout the mashed potatoes.

Can I make this recipe ahead of time?

Yes. Prepare the mashed potatoes up to one day in advance and store in the refrigerator. Reheat gently before serving.

What if I don’t have a potato ricer?

A potato masher works well. Mash thoroughly to avoid lumps and achieve a smooth consistency.

How do I prevent gummy mashed potatoes?

Avoid overmixing, especially with electric mixers or food processors, as they can overwork the starch and create a gluey texture.

Can I use dried herbs instead of fresh?

Yes, though fresh herbs provide better flavor. If using dried herbs, reduce the quantity since dried herbs are more concentrated.

How can I keep peeled potatoes from turning gray?

Submerge peeled potatoes in water with a splash of lemon juice or vinegar to prevent oxidation until you are ready to cook them.

Can I make these dairy-free?

You can substitute the cream with an unsweetened plant-based cream alternative and use a dairy-free butter substitute, though the flavor and richness may vary.

What dishes pair well with these mashed potatoes?

They pair beautifully with roasted chicken, braised beef, grilled vegetables, turkey legs, or slow-cooked short ribs.

Conclusion

These creamy herb infused mashed potatoes elevate a classic comfort dish with a simple yet powerful technique: steeping cream with aromatics. The result is a rich, fluffy, and deeply flavorful side that stands on its own. Whether you’re preparing a holiday feast or a cozy family dinner, this recipe delivers reliable, impressive results every time.

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