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Herb Butter Mashed Potatoes in a white bowl with a silver spoon and herb garnish
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5 from 5 votes

How to Make Herb Butter Mashed Potatoes

Herb Butter Mashed Potatoes: If you want creamy, light, and decadent mashed potatoes you have come to the right recipe. This post is full of tips to help you achieve the greatest consistency, and best tasting potatoes ever. It all has to do with which potatoes you choose, how they are cooked, and how they are mashed. The herbs and butter on top help, too.
Prep Time10 minutes
Cook Time25 minutes
Cooling Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: herb butter mashed potatoes, herb butter mashed potatoes recipe, thanksgiving side dish
Servings: 4 people
Calories: 215kcal
Author: Rachael

Ingredients

  • 3 large russet or golden potatoes peeled and cut in half lengthwise
  • 1/4 cup butter
  • 1/2 cup whole milk
  • 3 Tbs sour cream
  • salt and ground black pepper to taste
  • 3 Tbs salt + Water for cooking potatoes
  • Topping: 1 Tbs fresh chopped parsley 1 Tbs chives, 1 Tbs parmesan cheese, 2 Tbs melted butter
  • Topping: 1 Tbs parmesan cheese
  • 2 Topping: 2 Tbs melted butter

Instructions

  • Place the potatoes into a large pot, and cover with salted water, place on stove over medium-high heat.
  • Bring to a boil and reduce heat to medium-low.
  • Cover potatoes, and simmer until tender, 20 to 25 minutes.
  • Drain, and return the potatoes to the pot.
  • Turn heat to high, and cook for 30 seconds, allowing potatoes to dry. If needed, flip potatoes over half way through. Do NOT skip this step, it is necessary for light and fluffy potaotes.
  • Turn off the heat.
  • Mash the potatoes with a potato masher while still in the pot, just start mashing them, a couple times.
  • Then add the butter.
  • Mash two more times with wire masher. Then add in sour cream, and milk.
  • Continue to mash until smooth and fluffy. 1-2 more times through. Do not over do it.
  • Then use a wire whisk, and whisk in the salt and black pepper until evenly distributed, about 15 seconds.
  • Taste, and adjust seasoning to preference
  • Sprinkle with fresh chopped parsley, parmesan cheese, and melted butter

Video

Notes

Use Russet Potatoes for ideal starchiness
Start with cold water
Add salt to the cooking water
Cut potatoes in half lengthwise, don't cut into cubes, this will help the potatoes cook more evenly, you don't want starchy water. If you cube, the smaller cubes will cook faster and break down, giving you very starchy water, and not nearly as good of mashed potatoes.
Simmer, don't boil potatoes, so they cook evenly.
Cook for 20-25 minutes, error on the side of overcooking not under-cooking, you want fork tender. If you undercook you will never get rid of the lumps.
Drain fully then return to pot, and turn heat up to evaporate excess water. This is necessary, otherwise your consistency will not be right.
Mash with a wire masher. Do not over mash, as this makes them glue-y. You want to break potatoes up before adding seasonings and fat. So, once you have mashed, add butter. Then mash again. Then add milk and sour cream.
Finish the potatoes using a wire whisk to add salt and pepper. This will result in light and fluffy, not glue-y, not over starched, mashed potatoes.

Nutrition

Calories: 215kcal | Carbohydrates: 17g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 5370mg | Potassium: 579mg | Fiber: 3g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 14.5mg | Calcium: 89mg | Iron: 4.1mg