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Garlic Herb Make-Ahead Mashed Potatoes (Fluffy & Flavorful) - Comfort Side Made Easy

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings

Ingredients
  

  • 3 pounds Russet or Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1 cup whole milk (or half-and-half for richer)
  • 6 tablespoons unsalted butter, plus more for topping
  • 4 cloves garlic, smashed
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 1 to 1.5 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Optional: 1/4 cup grated Parmesan for extra savoriness

Instructions
 

  • Prep the potatoes: Place potato chunks in a large pot and cover with cold water by about 1 inch. Stir in 1 tablespoon kosher salt. Bring to a gentle boil, then simmer until fork-tender, 12–15 minutes.
  • Infuse the dairy: While potatoes cook, add milk, butter, smashed garlic, and thyme to a small saucepan. Warm over low heat until butter melts and small bubbles appear at the edges. Remove from heat and let steep.
  • Drain and steam-dry: Drain potatoes well and return to the hot pot. Set over low heat for 1–2 minutes, stirring occasionally, to evaporate excess moisture.
  • Mash: Remove garlic cloves from the milk mixture. Mash potatoes with a potato masher or ricer. Slowly pour in the warm infused milk-butter, mixing gently until smooth and fluffy.
  • Finish the flavor: Fold in sour cream, parsley, chives, pepper, and Parmesan if using. Taste and adjust salt. The texture should be creamy but hold soft peaks.
  • Make ahead: Transfer to a buttered baking dish. Dot the top with a few small pieces of butter. Cool, then cover tightly and refrigerate up to 2 days.
  • Reheat to serve: Bake covered at 350°F (175°C) for 25–35 minutes until hot, stirring once and adding a splash of milk if needed. Finish uncovered for 5 minutes for a lightly golden top.