One of my absolutely favorite forms of a potato is a mashed potato. Combine my love for red bliss potatoes, and you've got these insanely fluffy garlic herb mashed potatoes. Easy to assemble ahead of time, and no need for a fancy expensive stand mixer either. Pure (red) bliss is just minutes away!
Potatoes in all forms are just totally delicious like my roasted sweet potato rounds with ricotta or fried into a crispy homemade potato latke. These mashed taters are just so silky smooth, creamy, and packed with flavor you won't be able to stop at just one scoop.
TL; DR Recipe Summary
- 👩🏼🍳 Cook Level: Easy/Beginner
- ⏱️ Cooking Time: The potatoes will boil in 30-35 minutes, with mixing taking another 5-10. The entire recipe will clock in around 45 minutes.
- 😋 Taste: Silky smooth, buttery, garlicky, and creamy.
- 🍽️ Best Served With: Pan fried chicken cutlets, cast iron lemon chicken skillet, Italian turkey meatballs, or dutch oven braised short ribs are amazing when paired with these red bliss mashed potatoes.
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Trusty Tips and Key Reminders
- You can use a potato masher for a more controlled texture and consistency, but I also used a hand mixer on a low speed. I found it easier than mashing, but of course, that's entire up to you.
- When cooking the potatoes, do NOT over boil. In my first test, I boiled for 45 minutes and they were too soft. I find at approximately 30-35 minutes they were perfect. Also, be sure to drain the potatoes well!
- Potatoes are at perfect cooking texture when you an insert a butter knife into a slice of the potato was ease.
The Main Ingredients
- Red Skin Potatoes - these low-starch potatoes make the creamiest, chunky, decadent mashed potatoes! We keep the skin on here, as it gives the mash a wonderful texture and added color.
- Butter - butter gets mixed into the potatoes as they are mashed together to add to the creamy texture.
- Sour Cream - my secret ingredient for making creamier, tastier, mouthwatering potatoes. We use just a quarter of a cup of sour cream and it makes a world of a difference. It was actually a last minute decision for me to add this in, as when I first tested this, I didn't use it. I'm so glad I added it in this time because WOW!
- Half and Half - you can also use heavy cream or regular milk here too, but it's an absolute necessity when making mashed potatoes to add in some liquid.
- Garlic Powder - Adding just a hint of garlic powder gives the red skin mash the flavor we're aiming for. You can also use fresh garlic cloves too.
- Fresh rosemary - a few sprigs of rosemary gives the earthy flavor for our potatoes.
- Dried parsley - I typically don't have fresh parsley in the house and it tends to go to waste, but dried parsley goes a long way in this mash potato recipe.
- Salt - we add salt in at the end to round out the flavors and balance out the garlic and herbs.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Suggested Ingredient Swaps
- Swap out all dairy for dairy-free alternatives.
- Add in fresh garlic instead of garlic powder.
- Use yellow potatoes if you don't like (or can't find) red potatoes.
How to make garlic herb mashed potatoes
Step 1: Bring a large pot of water to a boil. Rinse and scrub any excess dirt off of the potatoes, slicing larger ones in half. Cook the potatoes for 30 minutes or until just fork tender. Drain well then add to a large mixing bowl.
Step 2: Using a hand mixer on the lowest setting, or a potato masher, mash or mix the potatoes until they break apart and begin to resemble a "mashed" consistency.
Step 3: To the potatoes, pour in the heavy cream, add in the butter, and sour cream, then mix again on a low setting to combine.
Step 4: Add in the garlic powder and dried parsley, and the sprigs of fresh rosemary, mixing again until everything is combined and the potatoes are creamy and blended.
Red Bliss Mashed Potatoes FAQs
You can add whatever leftover mashed potatoes you have to an airtight container and leave in the fridge for up to 4 days.
Some suggestions for having leftovers is to make a classic shepherd's pie or make homemade tater tots.
You can truly use whatever milk you want here. Soy milk, almond milk, oat milk, fat free or whole milk, even half and half or heavy cream. We aren't adding too much of the milk here as we are also using the butter and sour cream also.
Looking for other recipes to pair this with? You've gotta try these!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Garlic Herb Mashed Potatoes
Equipment
- 1 hand mixer
- 1 potato masher
- 1 large bowl
- 1 large pot
- measuring spoons and cups
- 1 cutting board
- 1 sharp knife
- 1 strainer or slotted spoon to drain the potatoes
Ingredients
- 6 medium red skin potatoes scrubbed and pat dried
- 3 tablespoon butter
- ¼ cup cream or half and half
- 2 tablespoon sour cream
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon fresh rosemary
- ½ teaspoon salt
Instructions
- Bring a large pot of water to a boil.
- Rinse and scrub any excess dirt off of the potatoes, slicing larger ones in half. Cook the potatoes for 30 minutes or until just fork tender. Drain well then add to a large mixing bowl.
- Using a hand mixer on the lowest setting, or a potato masher, mash or mix the potatoes until they break apart and begin to resemble a "mashed" consistency.
- To the potatoes, pour in the heavy cream, add in the butter, and sour cream, then mix again on a low setting to combine.
- Add in the garlic powder and dried parsley, and the sprigs of fresh rosemary, mixing again until everything is combined and the potatoes are creamy and blended.
Nicolette says
I literally just made this for tonight's dinner and let me tell you, I had to stop myself from "sampling" it as I made it. These mashed potatoes are AWESOME!! So creamy, fluffy, and I love that the skins are still in it. I might add some chives next time. Super delicious !