Name: Herb and Garlic Mashed Potatoes recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2.5 lb russet potatoes, peeled and cut into 1-inch cubes; 1/2 tsp salt (for boiling water), plus more to taste; 4 tbsp butter; 1/2 cup whole milk; 1 tsp dried parsley; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp salt; Freshly cracked black pepper, to taste

Pillow-soft, buttery mashed potatoes infused with a savory garlic-herb seasoning. These crowd-pleasing spuds come together fast and finish extra fluffy—perfect for weeknights, holidays, or whenever you want a comforting side that steals the show.

Why You’ll Love This Recipe

These mashed potatoes are ultra-creamy without being heavy, thanks to a smart technique: warm the butter, milk, and seasonings first so every bite is evenly seasoned. Russet potatoes whip up light and cloudlike, while the simple herb blend adds cozy, familiar flavor. The recipe is budget-friendly, scalable, and pairs with anything from roast chicken to holiday turkey. Herb and Garlic Mashed Potatoes recipe

Ingredients

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

2.5 lb russet potatoes, peeled and cut into 1-inch cubes
1/2 tsp salt (for boiling water), plus more to taste
4 Tbsp butter
1/2 cup whole milk

All-Purpose Garlic Herb Seasoning:
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
freshly cracked black pepper, to taste

Directions

Rinse the potatoes: Place the cubed russets in a colander and rinse under cool water to remove excess starch.
Boil: Add potatoes to a pot and cover with water by 1 inch. Season the water with 1/2 tsp salt. Cover, bring to a boil over high heat, then cook until very tender, 7–10 minutes.
Drain: Drain in a colander and briefly rinse with hot water to steam off excess moisture.
Warm the dairy: In the empty pot, add butter, milk, and all garlic-herb seasoning ingredients. Heat on low until the butter melts and the milk is hot.
Mash & whip: Return potatoes to the pot, turn off the heat, and mash with a potato masher. When mostly smooth, use a hand mixer briefly to whip until light and fluffy. Taste and add more salt if needed. Serve hot.

Servings and timing

Servings: 6 (about 1 cup each)
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Roasted garlic: Squeeze in 1–2 heads of roasted garlic for a deeper, sweeter garlic flavor.
Extra creamy: Add 2–4 oz cream cheese or 1/4 cup sour cream.
Herby upgrade: Swap dried herbs for 2–3 Tbsp chopped fresh parsley/chives.
Different potatoes: Use Yukon Golds for a naturally buttery, slightly denser mash.
Dairy-free: Use olive oil or vegan butter and warm unsweetened oat or almond milk.
Brown butter: Brown the butter first for a nutty kick.
Cheesy: Fold in 1/2–1 cup shredded cheddar, parmesan, or gruyère.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of milk and a pat of butter, stirring until smooth. Microwave in short bursts, stirring between each. To freeze (up to 2 months), portion into freezer bags; thaw overnight in the fridge and reheat with a little extra milk to restore creaminess.

FAQs

Can I make these ahead for a holiday meal?

Yes. Make up to 2 days ahead, cool, cover, and refrigerate. Reheat gently with a splash of milk and a bit of butter.

How do I avoid gluey mashed potatoes?

Don’t overmix and avoid using a high-speed blender/processor. Mash first, then whip briefly just to lighten.

Do I have to peel the potatoes?

No. Leaving the skins on adds texture and nutrients—just scrub well and proceed.

Can I use half-and-half or heavy cream instead of milk?

Absolutely. Heavier dairy yields richer, creamier potatoes; add gradually until you reach your desired texture.

What if my potatoes are watery?

They were likely under-drained. Return to the pot over low heat and stir for 1–2 minutes to evaporate moisture, then adjust with butter/milk.

Can I keep them warm for serving?

Yes, hold over very low heat, stir occasionally, and add splashes of warm milk as needed. A slow cooker on “warm” works well too.

How much salt should I add at the end?

Season to taste—start with 1/4 tsp, taste, and adjust. Remember the herb mix includes some salt.

Can I use garlic cloves instead of garlic powder?

Yes. Simmer 2–3 minced cloves in the butter/milk mixture on low for 2–3 minutes to mellow, then proceed.

What’s the best potato for fluffy mash?

Russets whip up the lightest; Yukon Golds make a creamier, slightly denser mash.

Can I make this recipe for two or a crowd?

Easily. Halve or multiply ingredients; keep the milk warm and add gradually so the texture stays right.

Conclusion

These Garlic Herb Mashed Potatoes deliver classic comfort with a flavorful twist. They’re fluffy, buttery, and perfectly seasoned—ideal beside roasted meats, sautéed veggies, or your holiday favorites. Make them once, and they’ll become your go-to side all year long.