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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!

overhead photo of Buttery Herbed Mashed Potatoes with towel and sage on table

It would not be Thanksgiving, or November for that matter, without a good amount of creamy, buttery mashed potatoes. 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 go-to, no fail, recipe, along with all my secrets, and make ahead tips.

herbed cream

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.

potatoes in colander

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 amount of salt. 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, but crème fraîche is best.

overhead close up photo of Buttery Herbed Mashed Potatoes

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 browned, 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.

overhead photo of Buttery Herbed Mashed Potatoes with sage on table

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!

Buttery Herbed Mashed Potatoes

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Calories Per Serving: 1103 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
    2. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes. 
    3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche. 
    4. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.
    5. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage and fresh chopped chives. 

To Make Ahead

  • Prepare the mashed potatoes as directed through step 4. Spoon the potatoes into a large baking dish. Cover and refrigerate for up to 3 days. 
    To reheat in the oven, preheat the oven to 325 degrees F. Pour 1/2 cup heavy cream over the potatoes and add 2 tablespoons butter, do not stir. Cover the potatoes tightly with foil and transfer to the oven. Cook for 20-25 minutes, or until the potatoes are warmed through. Stir before serving.
    To reheat on the stove, add 1/2 cup cream and 2 tablespoons butter and place the potatoes over low, gently stirring until warmed throughout. 
    To heat and keep warm in the slow cooker, transfer the potatoes to the slower cooker, cover and keep on low for up to 4 hours. About 30 minutes before serving, turn the heat to low or high, add 1/2 cup heavy cream and 2 tablespoons butter, do not stir. Cover and let the cream warm and the butter melt. Stir before serving.
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Comments

  1. 5 stars
    Awesome potatoes! Everyone loved these at Thanksgiving this year! Used your crock pot method and made ahead. So nice to have these off the stove and already done early in the day. Thanks!!

    Reply

  2. 5 stars
    Easily the best mashed potatoes ever. I did not use heavy cream due to past experience having a gluey texture. I also made a broth out of the turkey neck and spine to boil the potatoes in, which always adds another layer of love. So glad I discovered this blog before Thanksgiving!

    Reply

  4. Making these for Thanksgiving! So excited. Quick question, it says 8 sage leaves and then 6 after. A total of 14 leaves then? Thanks!

    Reply

    1. Yes, that is correct! Please let me know if you have any other questions. I hope you loved this recipe. Thanks so much!! xTieghan

      Reply

  5. 5 stars
    I just finished making these in preparation for Thanksgiving tomorrow and I made a few adjustments. After reading a few blogs I found that people had great results with half russet potatoes and half Yukon, so that’s what I did. I used about 6 oz of cream cheese instead of creme fraiche and I used goats milk. I also melted about 3 tablespoons of butter in the milk mixture because I don’t like to cook with so much butter and only 1 chopped sage leaf because I was afraid it’d be too overpowering otherwise. I added white cheddar cheese in at the end too. But one thing I have to say is DO NOT SKIP THE SAGE BROWNED BUTTER!!!!!!!!!!!!!!!! Once again I was afraid of too much sage and butter, so I just did about 3.5 tablespoons of butter with 4 sage leaves but OMG it is maybe the best thing I’ve ever had. Like it makes these potatoes next level and it is just insane how delicious it tastes on the mashed potatoes. I am going to make more browned butter for tomorrow to actually put on top of the potatoes rather than mix it in. Teighan, this recipe seriously made me feel like a professional chef, because it is just SOOOO GOOD!!!! So thank you!!!

    Reply

  6. To heat at a later time, are you saying to add additional butter and milk/cream or am I adding whatever wasn’t left over from the mix?

    Reply

    1. Hi there! I am say to add additional butter and cream! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

      Reply

  7. 5 stars
    I made these tonight under a red wine beef stew and OMG. To die for. I’ll never make mashed potatoes the same again. Keep the greatness coming!

    Reply

  8. 5 stars
    Just made these for thanksgiving! Love that I can prep it early!i doubled the recipe and it still was great! Of course I had to eat some now! So delicious….I hope it will last in the fridge till Thursday!

    Reply

  9. Can I bake them in the oven after making them? Should I add the heavy cream if I do so? Want to get them in a baking dish before my guests arrive. About two hours before we sit for dinner, so not sure what the best way to keep warm in that case. Unfortunately slow cooker will be occupied with muled wine.. thanks!!!

    Reply

    1. Hi! Directions for oven reheating or listing in the recipe! Just a dd some butter, a touch of cream, and cover with foil. That works really well! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

      Reply

  10. I’m thinking of trying this recipe! I like to add celery root to my mashed potatoes. Do you think that would work nicely with your recipe?

    Reply

    1. HI! I am not much of a fan of celery root so it hard to say. If you enjoy it, then I say go for it! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

      Reply

  11. Thanks for sharing, can’t wait to make this for turkey day! Does anything need to change if I make it all in a slow cooker on Thanksgiving day, rather than making it before hand and just reheating with slow cooker?

    Reply

  12. Are these just as good if you make them ahead? I have made some make ahead mashed potatoes that just aren’t great reheated. Thoughts? Just trying to decide if i should do the make ahead to save time or make them the day of… Thanks!

    Reply

    1. Hey Stephanie!! I think these are still just as delicious when reheated! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

      Reply

  14. I have made crockpot mashed for Thanksgiving. I found that the lid of the crockpot makes too much moisture. I read
    somewhere last year to put a dish towel over the crockpot then put the lid on the towel to absorb the moisture. It worked.
    I cant wait to try this recipe.

    Reply

  15. Yum! Can’t wait to make these. How many people does this serve (in real portions, not the serving size ;)? I am making these for 10 people and not sure if I should double the recipe or not. Thanks!

    Reply

    1. Hey Emily! I recommend doubling the recipe. People tend to go back for the potatoes and you never have too many! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply