Garlic Herb Mashed Potatoes
Name something better than garlic herb mashed potatoes no matter what time of year it is! Answer: there really isn’t anything that compares. Garlic herb mashed potatoes are a fantastic addition to any meal because not only do they complement what they’re served with, whether it’s a perfect roasted chicken or a saucy, braised beef stew, but they also have just enough flavor to shine on their own as well.
How long does it take to cook garlic herb mashed potatoes? Garlic herb mashed potatoes are easy and quick to prepare, coming together in just 25 minutes total. This includes about 15 minutes to boil the potatoes, about 5 minutes to mash the potatoes sufficiently, and finally, 5 minutes to incorporate all of the other ingredients thoroughly into the mashed potatoes.
Can I cook garlic herb mashed potatoes in advance? Yes, you can cook garlic herb mashed potatoes up to three days in advance and reheat them gently when you’re preparing to serve them. I don’t recommend cooking them further in advance than a few days so that they stay moist and don’t dry out as they sit in the fridge. For optimal results when making in advance, store the mashed potatoes in a tightly sealed container.
Why are my garlic herb mashed potatoes gummy? Mashed potatoes typically become gummy when they are overmixed. This happens because it activates the starch in them and causes them to develop a gummy, overworked texture. Here are a few tips for avoiding having gummy mashed potatoes:
Use Yukon gold potatoes when making mashed potatoes. Waxy potatoes such as russets tend to become gummy easier and quicker than Yukon gold potatoes. Yukon gold potatoes are also creamier, so they will produce a velvety final texture in your mashed potatoes.
Make sure your potatoes are fully cooked before draining the water. If your potatoes are undercooked, it’s common to try to fix the problem by over-mixing the potatoes, developing a gummy texture to them.
Be okay with a few lumps. I find a more rustic mashed potato dish with the tender skins and a few lumps to be optimal! This adds texture to the dish and it also makes the final product nice and delicate from avoiding over-mixing the mashed potatoes.
When all else fails — add extra butter. If you find that your potatoes have become gummy, I recommend adding another tablespoon or two of butter and letting it melt before giving them one final stir. The silkiness of the butter helps the texture of the potatoes move away from the gumminess and back to the lusciousness we think of when we think of mashed potatoes.
Why are my garlic herb mashed potatoes loose? Garlic herb mashed potatoes often become too loose when too much milk or butter is added to them. I recommend adding the liquid ingredients to the mashed potatoes slowly and letting the butter melt almost completely before stirring them all together. This will give you a better sense of the final texture of the mashed potatoes and let you know if more liquid is needed.
How to make garlic herb mashed potatoes:
Garlic Herb Mashed Potatoes
Ingredients
- 2 lbs Yukon gold potatoes
- 3 tbsp butter
- 1 5.3 oz package of creamy flavored cheese, such as Boursin
- 1 cup milk
- Optional: fresh parsley
Instructions
- Quarter the Yukon gold potatoes and put them in a large pot of cold water. Turn the water on high once the potatoes are added and bring it to a boil.
- Season the water liberally with salt (I did about a tablespoon of diamond kosher salt)
- Once boiling, the potatoes take about 15 minutes to cook. To know when they’re finished, look for them to be fork tender. They should almost break apart when you pierce them with a fork.
- Drain the potatoes and add them back to the pot over very low heat. Gently mash the potatoes and add the milk, butter, and cheese.
- Taste and adjust salt if needed. Mix thoroughly, but not so vigorously that they become starchy and gummy.
- Optional: top with fresh parsley. Serve right away and enjoy!
