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The most perfect buttery herbed mashed potatoes. Made simply with cream, fresh herbs, a little garlic, and a good amount of butter. Each bite is perfect and so delicious. The secret? Crème fraîche for creaminess, and herbed brown butter for incredible flavor. The best part is that you can make these mashed potatoes ahead of time for easy entertaining, the perfect side dish!

overhead photo of Buttery Herbed Mashed Potatoes with towel and sage on table

It would not be Thanksgiving, or November for that matter, without a good amount of creamy, buttery mashed potatoes and stuffing. Without a doubt, mashed potatoes are the crowd favorite at our Thanksgiving table. My brothers take double helpings, always going back for more. The potatoes are the first dish to disappear. No matter how many mashed potatoes I make, I always wish I would have made more.

Anyone else the same? I feel like everyone loves potatoes, so my guess is that I’m not alone.

The mashers are simply the best. So today I’m sharing my own spin, no fail, recipe, along with all my secrets, and make ahead tips.

herbed cream

I actually have a few mashed potato recipes that I adore, but these buttery herbed mashed potatoes are my favorite for Thanksgiving.  My crockpot three cheese mashed potatoes are another go-to for weeknights. But for Thanksgiving I love mashers that are less cheesy and more herby. I find that these just pair better with all the dishes on my Thanksgiving menu.

They’re simple, but delicious, and I have yet to meet anyone who does not love them.

And yes, they’re extra buttery, which I do think all mashed potatoes need to be.

potatoes in colander

Here are the details.

Start with Yukon gold potatoes, which are going to give you extra creamy mashed potatoes. Boil the potatoes with a few cloves of garlic and a good pinch of salt, until fork tender. Then drain and give them a good mashing. I like to use my stand mixer to quickly mash the potatoes. That said, if you want a good arm workout, mashing by hand is the way to go.

While the potatoes are boiling, warm the cream with the herbs to infuse with a delicious herby flavor. Then slowly add the cream to the mashed potatoes, along withe the crème fraîche. I LOVE using crème fraîche as a secret ingredient. It makes for the creamiest mashed potatoes. Trust me, you have to try it. If you don’t have crème fraîche, I’d recommend using an equal amount of cream cheese or sour cream, but crème fraîche is best.

overhead close up photo of Buttery Herbed Mashed Potatoes

OK. Now the real important step.

Brown some butter with fresh sage. Yes, yes, YES, you must add a little browned butter. It’s the key to mashed potatoes that are just a little bit better than anyone else’s.

I use about half regular butter and half golden brown, so it’s a very subtle but delicious flavor. Again, trust me here, I’m not going to steer you wrong.

Finish with a sprinkle of fresh chives and you’ll have the most perfect, buttery mashed potatoes. No one can turn these down.

If you’d like to make them in advance, this recipe works great. I usually keep mine warm in the slow cooker, but I’ve also included directions on how-to reheat in the oven, and on the stove-top, so do what works best for you!

My best piece of advice?

Test this recipe out before Thanksgiving. Like today or sometime this week. Testing your recipes before Thanksgiving Day is the best thing you can do. Everyone has different tastes, so it’s good to check and adjust as needed before the big day. Plus, you get a huge bowl of yummy mashed potatoes all to your yourself. No sharing required. Cool. Cool.

overhead photo of Buttery Herbed Mashed Potatoes with sage on table

If you make these buttery mashed potatoes please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Buttery Herbed Mashed Potatoes

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Calories Per Serving: 1103 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
    2. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes. 
    3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche. 
    4. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.
    5. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage and fresh chopped chives. 

To Make Ahead

  • Prepare the mashed potatoes as directed through step 4. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days. 
    To reheat in the oven, preheat the oven to 325 degrees F. Pour 1/2 cup heavy cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.
    To reheat on the stove, add 1/2 cup cream and 2 tablespoons butter and place the potatoes over low, gently stirring until warmed throughout. 
    To heat and keep warm in the slow cooker, transfer the potatoes to the slower cooker, cover and keep on low for up to 4 hours. About 30 minutes before serving, turn the heat to low or high, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.
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This post was originally published on November 7, 2018
4.37 from 455 votes (408 ratings without comment)

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Comments

    1. Hi! I have not tested these for the instant pot, so I don’t have exact cooking times… here is what I would try!

      Add the potatoes, garlic, 3-4 cups of water (cover the potatoes), salt and pepper to the instant pot. Cover, select the manual setting, and cook on high pressure for 10 minutes. Once done cooking, use the quick release function and release the steam. Drain the potatoes and add them back to the instant pot.

      Add the milk and mash the potatoes using a potato masher or a hand-held mixer until completely creamy. Stir in the parmesan and mascarpone cheese until melted and creamy.

      Meanwhile, in a skillet melt the butter over medium heat until just browned, whisking the browned bits off of the bottom of the pan. Stir in the sage and let cook 30 seconds. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper, if desired.

      Reply

    1. Hey Gabby! I recommend using and equal amount of cream cheese! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  3. So I checked two local grocery stores and I can’t find creme fraiche! I was so bummed. Thoughts on a good substitute? Would yogurt work?

    Reply

    1. Hey Katie! I recommend using cream cheese or just omitting it. Either way the mashed potatoes will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  5. Hello – these sound amazing! Quick question: Your “To Make Ahead” section talks about crock pot for keeping warm, but I’m wondering if I can do the full re-heating in crockpot? Just need your advise on if I would put them in the crockpot cold and then add extra cream and butter right away or wait until the 30 minutes before serving? Thank you!

    Reply

    1. Hey Pam! Yes, I actually mean to use the crockpot to reheat and keep the mashed potatoes warm. Follow the directions as listed! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  7. 5 stars
    I make mine very similar to this. More her sin this one. I always leave the garlic in. Also, if
    I have a head of roasted garlic, I add some of that as well. Delish.

    Reply

    1. HI! Yes, I keep the garlic in the potatoes and mash it.Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  10. 5 stars
    To reheat the mash potatoes instead of using oven space, I have used my slow cooker. I use milk and butter and set the slow cooker on low for 4 hours.

    Reply

  12. This looks absolutely divine – thank you for sharing!! The hubby will be well pleased with this – it’s lashing rain here in Ireland and the poor man is walking home from work today – a nice dinner with a side like this and he’ll be happy out!

    Rebecca
    xx

    Reply

    1. Sounds like the perfect side for a cold rainy day! I hope you and your husband love this recipe, Rebecca! Thank you!

      Reply