Buttery Herbed Mashed Potatoes.

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!

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.

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.

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.

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.

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!