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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, the perfect side dish!
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It would not be Thanksgiving, or November for that matter, without a good amount of creamy, buttery mashed potatoes and stuffing. 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 own spin, 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 pinch of salt, until fork tender. 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 or sour cream, 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 golden brown, 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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
These are the best mashed potatoes I’ve ever had, hands down!! The herbs provide a beautiful flavor profile and the crème fraiche makes the texture nice and creamy. Also the sage butter is to die for! I would HIGHLY recommend this recipe for any occasion.
Hey Molli,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
Have made these several times now – that are my go to mashed potatoes! I generally halve the recipe and skip the creme fraiche since it’s the only thing I don’t always have on hand. Delicious even without it!
Hey Heather,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This was absolutely delicious and really simple to make! For anyone curious, I left the skins on the potatoes, and it turned out great. Definitely will be making this again!
Hey Rebekah,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
New fave potatoes— I normally like plain Jane mashed but these had the PERFECT amount of herby flavor and the browned butter is a MUST! Loved!!
Hey Lauryn,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
Hi! Do you mix the browned butter in or leave it on the top? Thanks!
Hi Madison,
I like to leave it on the top:) Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’m torn between these two potato recipes! I love brown butter sage sauce-but I like the recipe you have with cooking the potatoes in milk/cream. I may just use the brown butter sauce on the cream potatoes!
Hey Karen,
That would be a great idea!! I hope you love the recipe, please let me know if you give it a try! Happy Holidays! xTieghan
Hi Tiegan. If I wanted to make these the day before and reheat them in a 300 degree oven (not the 325 you recommended) only because that’s what the oven will be on for something else I’m cooking , how long would the mashed potatoes take to reheat in a 300 degree oven?
Hi Amber,
I would say at least 45 minutes. I hope you love the recipe, please let me know if you give it a try! xTieghan
By far the most incredible homemade mashed potatoes I’ve ever had!!! So easy to follow. I can’t get enough
Hey Jane,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
Hi there – I am excited to make these… can you clarify on the sage leaves… is it 8 in total (6 leaves + 2 leaves that are chopped, making 1 tbsp)? I see conflicting comments on the quantity of leaves required.
Thank you!
Hey Emily,
You will want to use 8 leaves, 6 whole and 2 that are chopped. I hope you love this recipe, please let me know if you give it a try! xTieghan
Really great and easy to follow recipe! Made it for our early thanksgiving celebration with my friends and everyone loved these mashers ❤️ They turned out super creamy and herby and delicious.
P.S. I’m in the UK and substituted the Yukon potatoes for the basic white potatoes and they worked really well.
Hey there,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
This recipe is exactly what I was looking for. I made these last year and they were such a big hit. I love the potato skins so this year I’m going to peel the mashed potatoes before chopping and then chop the peels in a food processor before throwing them in with the rest of the boiling potatoes!
Hi Laura,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Hi Tieghan,
Question: I noticed in another of your mashed potato recipes you recommended using a potato ricer. Any reason why not for this one? Would a potato ricer work just as well as the stand mixer? Thanks!
Hey Brooke,
I love use the potato ricer! You can totally use that here. I hope you love the recipe! xTieghan
Omg… these.. are.. so… good!!!!! So simple too but so much flavor!!!!
Hey Alyssa,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
When transferring to crockpot? I assume they are cold from the fridge and not heated on stove prior? Is that correct? Can’t wait to try
Hey Melissa,
Yes, that is correct. I hope you love the recipe, please let me know if you give it a try! xTieghan
For anyone skeptical, as I was, with the make ahead version…this recipe is delicious and making ahead is truly as good as any other way and takes away a lot of last minute Thanksgiving dinner stress. HIGHLY recommend!
Hey Denise,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Going to make this for Thanksgiving! Do you think these would freeze well with the same instructions you provide for ones that have been refrigerated?
Hey Rebekah,
I’ve never tried to freeze potatoes, I would recommend following the make ahead instructions for the fridge. I hope you love the recipe, please let me know if you give them a try! xTieghan