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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!
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.
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.
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.
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.
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
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.
Ingredients
- 5 pounds Yukon gold potatoes, peeled and cubed
- 4 cloves garlic, peeled and smashed
- kosher salt
- 1 cup whole milk or heavy cream
- 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
- 8 leaves fresh sage, 6 whole leaves + 1 Tbsp chopped)
- 3 sprigs fresh thyme
- 3/4 cup crème fraîche
- fresh black pepper
- chopped fresh chives, for serving
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.
What would be the timing and additions (cream etc) if reheating in a microwave?
Hi Ali! I would add around 1/2 cup cream, but add it little by little until the consistency is too your liking. You might need more or less depending on how you prefer your potatoes, then taste and season as needed with salt and pepper. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Can these be made in the slow cooker? Similar process to Crockpot Three Cheese Mashed Potatoes?
Thanks!
Hey Claudia! Yes they can. Directions are below the stove-top directions. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I’ve made these a couple of times since finding this recipe. I can’t imagine making potatoes any other way…these are soooo good!
I am so glad you enjoyed these Crystal! Thank you so much! xTieghan
Recipe sounds delicious, what specific brand of butter did you use?
Hi! I always use Land O Lakes! I hope you love this! xTieghan
Testing recipes out for thanksgiving and just made these. So fantastic!!! I grew up eating mashed potatoes and I’m very particular about them and these did not disappoint! I think I’ll put even more chopped up sage next time. I couldn’t find creme fraiche so I used cream cheese, as directed. Next time I’ll be sure to hunt down some creme fraiche. Thanks for all your thanksgiving prep directions as wel! Very helpful.
I am so glad you loved this Ashleigh! Thank you so much! xTieghan
Really excited to try this recipe this year. Have you ever mixed in some sweet potatoes as well?
Hey Dana! I have never added sweet potatoes, but that sounds interesting! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Question: For Make ahead mashed potatoes, is the ½ cup heavy cream added before serving, additional? Or, is that part of the 1 cup mentioned in the listed ingredients?
Hey JoAnn! The 1/2 cup of cream added before serving is additional cream and not apart of the called for 1 cup of cream. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I absolutely love this recipe! I’ve made it three times now and my boyfriend is always asking me to make it. I have been having trouble with it turning out quite liquidy, any suggestions?
HI! Are you doing anything differently? These shouldn’t be watery at all. Any details on how you make these would be really helpful. Thanks!
Can you freeze these potatoes once cooked?
Hi Helen! Yes, you can freeze the potatoes! I recommend a freezer safe bag for up to 4 months. Thaw overnight in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I rarely rate recipes, unless I want to warn readers that something needs an edit. I had to come back and rate this one for a different reason. Don’t change one itty bitty thing- NOT ONE THING- about this recipe. If you want to wow your guests with the best mashed potatoes they have ever laid their tongue on, go to the trouble of making this recipe just as you are instructed above. Cut no corners. There were moans as guests tasted it. I’m not lying. This will be my extra special mashed recipe from here to eternity.
This is so sweet!! Thank you so much Allie! I am so glad you loved this recipe!
I made these for Thanksgiving this year- made them the day before and then warmed them in a crockpot. Worked beautifully and they were absolutely delicious. Thanks for a great recipe!
Thank you so much Amy! I am so glad you loved these potatoes!
This looks delicious! Do you serve this with gravy?
Hey Karen! I serve with steak, chicken or, turkey. If serving with turkey then yes I use gravy! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?
Great recipe! Made it for this past Thanksgiving and it was a favorite all around. You know it’s a good one when your stuffed but you still go back for seconds. I made this a few days before then reheated in the oven like suggested. The reheat method works and the flavor is still delicious but the consistency was definitely thicker. I don’t think anyone would notice except for me bc of course I was taste testing the day I made them.
This will probably be staple side for many thanksgivings to come but next year I’m going to add even more brown butter or make a bowl of it on the side so it can be drizzled on top like someone else mentioned in previous comment.
Hi Beata! I am so glad you loved these potatoes! Thank you so much!
Made these last week and they were the best potatoes I’ve ever had!
I am so happy to hear that! Thank you for trying these!
These potatoes were a hit at Thanksgiving, but the biggest hit was the sage browned butter! I made extra so people could drizzle more on some roasted sweet potatoes, and let me tell you–they put a lot more than just a “drizzle.”. I had to show everyone the next day how to brown butter just so they could put more sage brown butter on leftovers. Like another poster said, don’t skip this!
Thank you Allie!