Homemade potato recipe

There’s nothing quite like a warm, creamy bowl of homemade mashed potatoes. They’re the perfect side dish to any meal, whether it’s a weeknight dinner or a holiday gathering. This Herb-Infused Mashed Potato Recipe elevates the classic mashed potatoes by infusing them with garlic and fresh herbs, then finishing them with a generous amount of parmesan cheese for added richness and flavor. These mashed potatoes are creamy, velvety, and full of depth!

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Ingredients

For the Potatoes:

• 3 pounds Yukon Gold potatoes (or russet potatoes)
• 4 cloves garlic, peeled and smashed (or more for garlic lovers)
• 1/2 cup unsalted butter (1 stick)
• 1 cup whole milk (or heavy cream for extra richness)
• 1/2 cup freshly grated parmesan cheese (optional but highly recommended)
• 1 tablespoon fresh thyme (or rosemary, finely chopped)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup sour cream (optional for extra creaminess)
• Fresh parsley or chives (for garnish)

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Equipment Needed

• Large pot (for boiling potatoes)
• Potato masher or ricer
• Measuring cups and spoons
• Knife and cutting board
• Colander (for draining potatoes)
• Wooden spoon or spatula
• Large serving bowl

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Method

Step 1: Prepare the Potatoes

1. Peel and Cut the Potatoes: Begin by peeling the Yukon Gold potatoes (or russet potatoes) using a vegetable peeler. Yukon Gold potatoes are ideal because they have a creamy texture, but russets can work too if you prefer a fluffier texture. Once peeled, cut the potatoes into 1 1/2-inch chunks. This helps them cook evenly and faster. If you’re using baby potatoes, you can leave them unpeeled and cut them in halves or quarters.
2. Smash the Garlic: Take the 4 cloves of garlic and smash them with the flat side of a knife or a garlic press. Smashing them helps release the flavors and makes them easier to infuse into the potatoes while they cook.

Step 2: Boil the Potatoes

1. Place Potatoes in a Pot: Put the cut potatoes into a large pot. Add the smashed garlic cloves, ensuring the garlic is evenly distributed. Fill the pot with enough cold water to cover the potatoes by about 1-2 inches. Add a generous pinch of salt to the water to season the potatoes as they cook. The salt helps to enhance the natural flavor of the potatoes.
2. Bring to a Boil: Place the pot on the stovetop and bring the water to a boil over high heat. Once the water reaches a boil, reduce the heat to a simmer and cook the potatoes for about 15-20 minutes, or until they are fork-tender. You can test this by inserting a fork or knife into a potato chunk—if it slides in easily without resistance, the potatoes are ready.
3. Drain the Potatoes: Once the potatoes are done cooking, carefully drain the potatoes in a colander. Let the potatoes sit for a minute or so to release any excess steam and moisture. This step helps to make your mashed potatoes even fluffier.

Step 3: Prepare the Herb-Infused Butter Mixture

1. Melt the Butter: While the potatoes are boiling, take the 1/2 cup of butter and place it in a small saucepan over medium heat. Once the butter is melted, add the fresh thyme (or rosemary) and cook for another 1-2 minutes. This allows the herbs to infuse the butter with their fragrance and flavor.
2. Add the Garlic: Add the smashed garlic cloves (from the boiling potatoes) to the melted butter. Cook for another 2-3 minutes, stirring occasionally, until the garlic becomes fragrant and starts to brown slightly. This will infuse the butter with a savory garlic aroma that pairs beautifully with the potatoes. You can remove the garlic cloves if you prefer a milder garlic flavor or leave them in for an extra punch.
3. Warm the Milk: In a separate saucepan, warm the 1 cup of milk (or cream) over low heat. This helps incorporate the milk into the potatoes more easily and ensures a smooth, creamy texture. You don’t need to bring it to a boil—just warm it enough to take the chill off.

Step 4: Mash the Potatoes

1. Mash the Potatoes: Return the drained potatoes to the pot or a large mixing bowl. Use a potato masher or a potato ricer to mash the potatoes until they reach your desired consistency. If you prefer ultra-smooth potatoes, a ricer will give the best results. For a slightly chunkier texture, a masher will do the trick.
2. Add the Herb-Infused Butter and Milk: Pour the herb-infused butter mixture into the mashed potatoes. Add the warmed milk (or cream) gradually, mixing and mashing the potatoes as you go. Continue adding milk until you reach your desired level of creaminess. If you like your mashed potatoes extra creamy, you can substitute a portion of the milk with heavy cream. This step is where the magic happens—don’t rush it, as the potatoes will absorb the butter and milk gradually, creating the perfect texture.
3. Incorporate the Parmesan and Sour Cream: Once the potatoes are smooth and creamy, add the 1/2 cup freshly grated parmesan cheese for richness and a savory, cheesy flavor. If you like an extra layer of creaminess, stir in 1/4 cup of sour cream. This will add a subtle tang and make the potatoes even richer.
4. Season with Salt and Pepper: Taste the mashed potatoes and adjust the seasoning with salt and freshly ground black pepper. Depending on the butter and cheese you used, you may need more or less salt. A pinch of freshly ground black pepper adds a nice contrast to the creamy, rich potatoes.

Step 5: Serve and Garnish

1. Transfer to a Serving Dish: Once the mashed potatoes are perfectly seasoned and creamy, transfer them to a large serving bowl. Give them a final light mix to ensure all the flavors are incorporated.
2. Garnish: For an extra pop of color and flavor, garnish the mashed potatoes with freshly chopped parsley, chives, or even a sprinkle of additional parmesan cheese. These fresh garnishes not only add a visual touch but also complement the flavor of the potatoes.
3. Serve Immediately: Serve your herb-infused mashed potatoes hot as a side dish with your favorite main course. These potatoes pair wonderfully with roast chicken, steak, grilled vegetables, or a hearty roast beef.

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Notes and Tips

• Make Ahead: These mashed potatoes can be made ahead of time. After mashing, allow the potatoes to cool to room temperature, then store them in an airtight container in the fridge for up to 2-3 days. When ready to serve, gently reheat them in a saucepan over low heat, adding a little extra milk or butter if needed to restore the creamy texture.
• Freezing: Mashed potatoes freeze well for up to 2-3 months. After preparing the mashed potatoes, let them cool completely, then transfer them to a freezer-safe container. When ready to serve, thaw them in the fridge overnight and reheat gently on the stove, adding more milk and butter as needed to bring back their smooth consistency.
• Variations: You can easily modify this recipe to suit your taste:
  • Add some roasted garlic instead of fresh garlic for a sweeter, caramelized flavor.
  • For a spicy kick, stir in some sriracha or cayenne pepper.
  • If you’re looking for a lighter option, substitute the butter and sour cream with Greek yogurt or cream cheese for a tangy flavor and creamy texture.
  • Add other herbs like oregano, basil, or sage for a unique twist.
• Texture: For creamier potatoes, use a potato ricer instead of a masher. If you like a chunkier texture, leave some larger pieces in the mix.
• Potato Varieties: While Yukon Gold potatoes are ideal for their creamy texture, you can also use Russet potatoes for a fluffier mash or red potatoes for a firmer texture. The key is to choose potatoes that hold their shape well when cooked.

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Conclusion

This Herb-Infused Mashed Potatoes with Garlic and Parmesan recipe is a perfect example of how simple ingredients can be transformed into something extraordinary. The richness of the butter, the savory depth of garlic and herbs, and the indulgence of parmesan create a dish that elevates any meal. Whether you’re serving it at a family dinner, holiday feast, or casual weeknight meal, these mashed potatoes will be the star of the show. Enjoy!