5 Creamy Herb Mash Potatoes Recipe

1. Buttery Chive Cloud Mash That Melts on the Fork

This is the classic, upgraded. It’s ultra-smooth, ridiculously buttery, and laced with fresh chives for that gentle oniony lift. Serve it with roast chicken, steak, or honestly, just a spoon and a quiet corner.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 cup unsalted butter, cut into cubes
• 3/4 cup heavy cream, warmed
• 1/4 cup whole milk, warmed
• 1/3 cup finely snipped fresh chives
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a gentle boil and cook until a knife slides in easily, 15–18 minutes.
2. Drain well, then return potatoes to the hot pot. Let them sit over low heat 1–2 minutes to steam off excess moisture.
3. Mash using a potato ricer or masher until smooth. Add butter and fold until melted.
4. Stir in warm cream and milk a little at a time until the mash is silky. Season with salt and pepper.
5. Fold in chives right before serving so they stay bright and fresh.

Serve with crispy-skinned chicken or seared salmon. For extra luxury, finish with a slick of melted butter on top. Want lighter? Swap half the cream for warmed chicken broth—still creamy, just a touch leaner.

2. Garlic-Parmesan Herb Mash With Roasted Rosemary

If you love garlicky comfort, this one’s your soulmate. We roast the garlic for sweet depth and bloom rosemary in butter to perfume the potatoes. The Parmesan adds nutty, salty richness you’ll crave again tomorrow.

Ingredients:

• 2 pounds russet potatoes, peeled and cut into 2-inch chunks
• 1 head garlic, top sliced off to expose cloves
• 2 tablespoons olive oil (for garlic)
• 6 tablespoons unsalted butter
• 2 sprigs fresh rosemary
• 3/4 cup half-and-half, warmed
• 3/4 cup finely grated Parmesan cheese
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Heat oven to 400°F (200°C). Drizzle exposed garlic with olive oil, wrap in foil, and roast until soft and golden, 35–40 minutes. Cool, then squeeze out the cloves.
2. Boil potatoes in salted water until tender, 15–18 minutes. Drain and return to the pot to steam off moisture.
3. In a small pan, melt butter with rosemary over low heat until fragrant, 3–4 minutes. Discard rosemary.
4. Rice or mash potatoes. Fold in roasted garlic, rosemary butter, and warm half-and-half.
5. Stir in Parmesan until creamy. Season with salt and pepper.

Finish with a sprinkle of chopped rosemary and extra Parmesan. Try swapping Parmesan for Pecorino Romano for a sharper bite. Pro tip: save a few roasted garlic cloves to mash on top just before serving—instant garnish and extra flavor.

3. Tangy Sour Cream & Dill Mash That Brightens Everything

Light, fresh, and totally spoonable. The sour cream adds tang, and the dill keeps it zingy—perfect with brisket, meatballs, or baked salmon. It’s the mash you want when heavy feels like too much.

Ingredients:

• 2 pounds Yukon Gold or russet potatoes, peeled and chunked
• 1/2 cup sour cream
• 1/3 cup whole milk, warmed
• 3 tablespoons unsalted butter
• 1/4 cup finely chopped fresh dill
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon white pepper (or black pepper)
• 1 teaspoon lemon zest (optional but excellent)

Instructions:

1. Boil potatoes in salted water until tender, 15–18 minutes. Drain and let steam dry for a minute.
2. Mash potatoes, then add butter and stir until melted.
3. Fold in sour cream and warm milk until creamy but not heavy.
4. Stir in dill, salt, pepper, and lemon zest if using. Adjust to taste.

Serve with roasted veggies or crispy schnitzel. Want it extra-herby? Add chopped parsley and chives too. If you’re team dairy-light, swap sour cream for Greek yogurt and a splash of olive oil—still lush, just a tad tangier.

4. Cream Cheese & Thyme Mash That Feels Like a Hug

Silky, slightly tangy, and totally indulgent. Cream cheese gives body without heaviness, while thyme makes it taste like a holiday table, any day of the week. This is your steak-night sidekick.

Ingredients:

• 2 pounds russet potatoes, peeled and chunked
• 4 ounces cream cheese, softened
• 6 tablespoons unsalted butter
• 2/3 cup whole milk or half-and-half, warmed
• 1 tablespoon fresh thyme leaves, chopped
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Pinch of nutmeg (optional, but lovely)

Instructions:

1. Cook potatoes in salted water until fork-tender, 15–20 minutes. Drain and return to the pot to dry briefly.
2. Ricer or mash the potatoes until smooth. Add butter and cream cheese; stir until fully melted and incorporated.
3. Stream in warm milk/half-and-half until you hit a velvety consistency.
4. Stir in thyme, salt, pepper, and nutmeg. Taste and tweak.

Top with a drizzle of brown butter and a few extra thyme leaves. Make-ahead tip: rewarm gently with a splash of milk over low heat. For a subtle kick, add a spoonful of prepared horseradish—trust me, it sings with beef.

5. Olive Oil, Parsley & Lemon Mash (Light, Lush, Dairy-Optional)

For those nights you want creamy without the heavy. This olive oil mash is silky with a clean finish, brightened by parsley and a kiss of lemon. Fantastic with grilled fish, roasted chicken, or Mediterranean spreads.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and chunked
• 1/3 cup extra-virgin olive oil, plus more to finish
• 1/2 cup vegetable or chicken broth, warmed
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 cup finely chopped fresh parsley
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

Instructions:

1. Boil potatoes in well-salted water until tender, 15–18 minutes. Drain and let them steam dry.
2. Mash until mostly smooth. While hot, stream in olive oil, stirring to emulsify and gloss the mash.
3. Add warm broth to reach your ideal creaminess. Stir in lemon juice, zest, parsley, salt, and pepper.

Finish with a fruity olive oil drizzle and extra parsley. Want a touch of dairy? Stir in 2 tablespoons of grated Pecorino or a dollop of Greek yogurt. For a bistro vibe, fold in chopped capers and serve with grilled shrimp—seriously, so good.

Mashed Potato Pro Tips (Because Texture Is Everything)

• Choose your potato: Yukon Gold = naturally creamy; Russet = fluffier and lighter.
• Start in cold water and salt it well. Even cooking equals perfect texture.
• Warm your dairy or broth. Cold liquid tightens starch and makes gluey mash—no thanks.
• Use a ricer for silky smooth; a masher for rustic. Avoid the food processor—it overworks starch.
• Don’t skip the steam-dry step after draining. Less water, more flavor absorption.