Enjoy the savory goodness of these herb and garlic mashed potatoes. Perfectly seasoned with a blend of fresh herbs and garlic, this side dish is sure to steal the show at your next family gathering.
I don’t know about you, but when it comes to the best kinds of side dishes, potatoes of all sorts are guaranteed to be at the top of the list for me and my family. Mashed, roasted, french fried, scalloped – there really is no wrong way to eat them.
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There are definitely some top tier ways to enjoy them though, and these herb and garlic mashed potatoes get a gold star! They are the absolute best mashed potatoes I have ever eaten, hands down.
What makes them so very special is that they have a secret ingredient. While a typical mashed potato recipe calls for whole milk or heavy cream, this one uses cream cheese instead. Along with the sour cream, the cream cheese gives the potatoes a lovely tangy flavor.
These herb and garlic mashed potatoes are a delicious addition to any holiday menu or special occasion. It really is the perfect side dish recipe. Your guests will all be clamouring to get it from you.
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Supplies:
Herb and Garlic Mashed Potatoes Recipe:
Ingredients:
- 3 lbs russet potatoes, peeled and cut into cubes
- 3 garlic cloves, peeled
- ½ cup unsalted butter
- 1 cup (227g) container Herb and Garlic Philadelphia cream cheese
- 1 cup (250ml) sour cream
- 1 tsp salt
Directions:
1. Peel and cut up potatoes.
2. Place potatoes and garlic in a large pot and cover with water.
3. Bring pot to a boil over medium-high heat. Reduce heat to a rolling simmer.
4. Cook potatoes until they become fork tender, about 25 minutes.
5. Remove from heat, drain water from potatoes, and return them to the pot.
6. Add butter, cream cheese, sour cream, and salt.
7. Use a potato masher to mash the potatoes and combine into a smooth mixture.
Tips and tricks:
- The size of the potatoes will affect the time it takes to cook them. Cut the pieces into smaller equal chunks for more even cooking.
- Use an electric hand mixer set to low to get a more creamy consistency to your mashed potatoes.
- Using a potato ricer or food mill is another way to quickly get rid of any lumps.
- Instead of adding cold ingredients to the cooked potatoes, heat butter, cream cheese, sour cream, and salt together in a small saucepan before mixing them in.
- Potatoes can be made in advance and then transferred to a slow cooker set to low to keep warm until dinner time.
- I personally love using russet potatoes for this recipe. They have such a fluffy texture when cooked. There are so many types of potatoes though. The kind you choose to use is really a matter of personal preference. They will all work.
I know your family is going to love these herb and garlic mashed potatoes as much as we do. If you want to experiment with different ingredients, here are a few we would suggest.
Substitutions:
- Add more fresh garlic when mashing the potatoes.
- Roast garlic before adding it to the drained potatoes.
- Add fresh parsley or fresh chives.
- Use a different flavor of cream cheese.
- Try red potatoes or Yukon gold potatoes.
These garlic mashed potatoes make the perfect side dish for oven roasted turkey, roast beef and even this beer can chicken. Combine it with roasted carrots or sauteed broccoli for the perfect Thanksgiving meal.
If you love this Herb and Garlic Mashed Potatoes recipe please give it a 5 star review and help me share it on Pinterest or Facebook so that others may enjoy it too.
Herb & Garlic Mashed Potatoes
Enjoy the savory goodness of these herb and garlic mashed potatoes. Perfectly seasoned with a blend of fresh herbs and garlic, this side dish is sure to steal the show at your next family gathering.
Ingredients
- 3 lbs russet potatoes, peeled and cut into cubes
- 3 garlic cloves, peeled
- ½ cup unsalted butter
- 1 cup (227g) container Herb and Garlic Philadelphia cream cheese
- 1 cup (250ml) sour cream
- 1 tsp salt
Instructions
1. Peel and cut up potatoes.
2. Place potatoes and garlic in a large pot and cover with water.
3. Bring pot to a boil over medium-high heat. Reduce heat to a rolling simmer.
4. Cook potatoes until they become fork tender, about 25 minutes.
5. Remove from heat, drain water from potatoes, and return them to the pot.
6. Add butter, cream cheese, sour cream, and salt.
7. Use a potato masher to mash the potatoes and combine into a smooth mixture.
Notes
- The size of the potatoes will affect the time it takes to cook them. Cut the pieces into smaller equal chunks for more even cooking.
- Use an electric hand mixer set to low to get a more creamy consistency to your mashed potatoes.
- Using a potato ricer or food mill is another way to quickly get rid of any lumps.
- Instead of adding cold ingredients to the cooked potatoes, heat butter, cream cheese, sour cream, and salt together in a small saucepan before mixing them in.
- Potatoes can be made in advance and then transferred to a slow cooker set to low to keep warm until dinner time.
- I personally love using russet potatoes for this recipe. They have such a fluffy texture when cooked. There are so many types of potatoes though. The kind you choose to use is really a matter of personal preference. They will all work.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 329mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 5g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
