Mashed Potatoes are everyone’s favourite side, and probably the most common side dish too, but boring mashed potatoes are a thing of the past! Add lots of fresh herbs and butter to make them extraordinary!
Even though mashed potatoes are common and easy, we don’t actually prepare them that often for our every day, regular meals. I love mashed potatoes, but they’re heavy and starchy. But, on special occassions, heavy and starchy is just what the doctor ordered.
Herb Butter Mashed Potatoes are not for the dieter in your life. There’s a lot of butter in this dish and I’m not about to apologize for it. I make potatoes like this once or twice a year, so I think the extra extravagance of the butter is totally forgivable.
Now, in most cases the starchiness, along with the butter, and the milk, is what makes the common mashed potato side dish feel so damn heavy in the stomach. But, the fresh herbs in this particular version keep the dish tasting light and delicious.
It’s very important to use fresh herbs for this recipe and not the dried herbs you keep in glass jars at the back of your pantry. The freshness and the lightness of this recipe relies heavily on the use of fresh chopped herbs. Using dry will result in a mediocre mashed potato – still good, but not delicious.
I’ve made this particular version of Herb Butter Mashed Potatoes a few times throughout my adult life, and the truth be told, I have used a variety of fresh herbs. This particular combination works best for me and my family, but you can certainly change it up to make the taste your own.
If you keep the quantity of potatoes, milk and butter the same, but switch up the herbs and seasonings, you’ll keep the consistency right, and change only the flavour.
A good example is the summery savoury. Not everyone will like it or be able to find it. If you find yourself in that situation, try fresh sage or marjoram. The flavours are quite similar.
I’ve made this dish with lots of thinly sliced green onions, chopped fresh parsley, and finely chopped mint too. I’ve also made it common Italian herbs, like oregano and basil. In that particular version, I added some fresh parmesan cheese and extra black pepper as well.
The possibilities are endless, really! Like I said before, just keep the quantity of the milk, butter, and potatoes the same and the rest is up to you. If you don’t have any fresh herbs, and you simply must use dried, the go ahead and do so. Let’s face it, mediocre mashed potatoes are still damn good!
Herb Butter Mashed Potatoes
- 2 1/2 pounds potatoes, white flesh, peeled, and chopped
- 1 tablespoon thyme leaves, fresh
- 2 tablespoons parsley, fresh, chopped
- 1 tablespoon summer savoury fresh, chopped
- 1 clove garlic, finely minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup milk, full fat
- 1/2 cup butter, softened
- Boil the potatoes in salted water until fork tender.
- Drain the cooked potatoes and return the potatoes to the still warm pot.
- Add the butter and milk. Mash until there are no lumps.
- Add the thyme leaves, parsley, summer savoury, salt, pepper, and garlic. Stir into the mashed potatoes.
- Serve immediately, or place the pot back on the warm burner with a tight fitting lid until ready to serve.