Sharing with you my favorite easy herbed mashed potatoes. These spuds are creamy, rich flavorful and don’t last long at the dinner table–they’re just too good!
If you’re looking for another mashed potatoes recipe, try my Best Mashed Potatoes next!
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Herbed Mashed Potatoes
Wow, it just dawned on my that this is my first mashed potato recipe. How is that even possible? My timing could not be better, with the holidays right around the corner, so let’s get to it. Now, most will claim that their mashed potatoes recipe is “the best you’ll ever have”, but I’ll let you be the judge. What I love about this recipe is how easy it is to whip up. With this side being the quintessential side to your main dish, better we keep the recipe as easy as possible.
What to Add to Mashed Potatoes for Flavor
Here’s my secret to to making these mashed potatoes taste so good: Boursin Cheese–it’s a brand of gournay cheese that is soft, creamy and slightly similar to the texture of cream cheese. Located in the cheese section at most local markets, Boursin imparts the perfect amount of herby flavor to mashed potatoes and is always a hit! The Boursin flavors I prefer to use for mashed potatoes are Shallot and Chive and Garlic and Fine Herb.
Ingredients for Herbed Mashed Potatoes
- Yukon gold potatoes
- Garlic and Herb Spreadable Cheese, such as Boursin cheese
- Melted Butter
- Heavy Cream
- Kosher Salt
What Type of Potato Should You Use?
For creamy, easy mashed potatoes, I always go for yukon gold potatoes. Yukon gold potatoes are higher in starch and are ideal for baking and in this case, mashed potatoes.
How Long Do You Boil Potatoes
When cut into even 1-inch cubes, potatoes should be fork-tender between 13-16 minutes.
Tools You’ll Need
- I lean hard on this potato ricer and it always yields perfectly riced potatoes, every time.
- A good-sized dutch oven is the perfect vessel for cooking your spuds
6 Tips for Making the Best Mashed Potatoes
- Use a potato ricer for clump-free potatoes. I rely on this to get the job done and have light and perfectly riced potatoes, every time. Do not use a food processor or hand mixer as this will overwork the potatoes, creating an unappetizing gummy-like texture.
- Lots of butter and don’t fight me on this one. Butter clings to the starches in potatoes, upping the “yum” factor.
- Start with cold water. For even cooking place cubed potatoes in a dutch oven, add water about 1 inch above potatoes, bring to a boil, then lower to a simmer.
- Season the water. Cook potatoes with kosher salt and if you’re feeling it, add a couple cloves of garlic!
- Add melted butter. For even fat and milk solids distribution the spuds will absorb with ease.
- Add warm milk. Be sure to add warmed milk to mashed potatoes, as cold milk will not absorb well.
Looking for More Good Eats?
I’ll make searching for your next meal easy for you. These are a few of my favorites:
Creamy, Dreamy Herbed Mashed Potatoes
Herbed Mashed Potatoes
- 3 pounds yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 packages Boursin Cheese at room temperature, Garlic and Herb or Shallot and Chive flavor
- 7 tablespoons unsalted butter, melted, plus 2 tablespoons for garnish
- 1 cup heavy cream, warmed
- Kosher Salt, Diamond Crystal brand
- Freshly cracked pepper
- Place potatoes in a large pot. Add water about 1 inch above potatoes. Add 2 teaspoons kosher salt. Bring to a boil then lower to a simmer. Cook for 13-16 minutes, or until potatoes are fork-tender.
- Drain, potatoes into a colander, shaking excess water.
- Transfer potatoes to a mixing bowl and pass through potatoes ricer in batches. Add room temperature Boursin cheese and fold until smooth.
- Add melted butter and stir to incorporate well. Next, add warmed heavy cream and fold until smooth.
- Adjust seasoning with kosher salt, if needed. Garnish with freshly cracked pepper and butter.