Prepare to revolutionize your potato game with the most irresistible side dish that will have your dinner guests begging for seconds! These Baked Garlic Herb Mashed Potatoes aren't just another boring potato recipe - they're a creamy, herb-infused culinary masterpiece that transforms the humble spud into a restaurant-quality sensation. Imagine perfectly tender potatoes whipped to silky smoothness, packed with aromatic garlic and fresh herbs, and finished with a golden, crispy top that promises pure comfort and flavor in every single bite.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup sour cream
- 1/4 cup butter
- 1 tablespoon fresh herbs (such as rosemary or thyme)
- Salt and pepper to taste
Instructions
- Place the peeled and cubed potatoes in a large pot of cold, salted water. Ensure the water covers the potatoes by about 1 inch.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook the potatoes for 15-20 minutes until they are fork-tender. A knife should easily pierce through the potato cubes without resistance.
- While potatoes are cooking, mince the garlic cloves and chop the fresh herbs finely. Set aside.
- Once potatoes are cooked, drain them thoroughly in a colander, allowing excess water to steam off for 1-2 minutes.
- Return the drained potatoes to the warm pot and add butter, minced garlic, and fresh herbs. Let the residual heat slightly melt the butter.
- Using a potato masher or electric mixer, mash the potatoes until they reach your desired consistency. For smoother potatoes, use an electric mixer; for rustic texture, use a manual masher.
- Fold in the sour cream, stirring gently to incorporate and create a creamy texture.
- Season with salt and freshly ground black pepper to taste, mixing thoroughly.
- Transfer the mashed potatoes to a serving dish and optionally garnish with additional fresh herbs or a pat of butter.
- For a baked finish, transfer to a buttered baking dish, sprinkle with additional herbs, and bake at 375°F for 10-15 minutes until the top is lightly golden.
Tips
- Choose the right potatoes: Russet or Yukon Gold potatoes work best for creamy, fluffy mashed potatoes.
- Start with cold, salted water: This helps the potatoes cook evenly and season from the inside out.
- Don't overwork the potatoes: Mash just until combined to prevent a gluey texture. Overmixing can release too much starch.
- Warm your dairy ingredients: Adding room temperature butter and sour cream helps them incorporate more smoothly.
- For extra richness, try adding a splash of warm milk or heavy cream instead of all sour cream.
- If you want an extra crispy top, use a kitchen torch or broiler to create a golden-brown crust after baking.
- Fresh herbs make a huge difference - don't substitute dried herbs if you can help it!
- Let the potatoes rest for a few minutes after mashing to allow the flavors to meld together.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
