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Creamy Herb Infused Mashed Potatoes

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Ultra-smooth and fluffy mashed potatoes enriched with herb-infused cream, garlic, and butter for deep, layered flavor and a restaurant-quality finish.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 3 lb russet potatoes, cut into chunks
  • 1 1/4 cups heavy cream
  • 2 cloves garlic, smashed
  • 1 shallot, cut into chunks
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 5 tablespoons unsalted butter
  • 1–2 tablespoons salt (for boiling water)
  • Salt and black pepper to taste
  • 2 teaspoons chives, minced (optional)

Instructions

  1. In a small saucepan, combine heavy cream, garlic, shallot, thyme, bay leaf, coriander seeds, and fennel seeds. Heat until hot but not boiling. Remove from heat and steep 20 minutes.
  2. Place potatoes in a large pot and cover with cold water. Add 1–2 tablespoons salt. Bring to a boil and cook 15–20 minutes until fork-tender. Drain thoroughly.
  3. Pass potatoes through a ricer or mash thoroughly until smooth.
  4. Strain the infused cream to remove aromatics. Gradually mix warm cream into potatoes until incorporated.
  5. Stir in butter until fully melted and blended.
  6. Season with salt and black pepper to taste. Garnish with chives if desired and serve warm.

Notes

  • Do not overmix to avoid gummy texture.
  • Salting the boiling water seasons potatoes evenly.
  • Infusing the cream distributes herb flavor throughout.
  • Store refrigerated up to 4 days or freeze up to 1 month.
  • Add a splash of warm cream when reheating if needed.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-herb-infused-mashed-potatoes/