Buttery Herbed Mashed Potatoes
by Hugo Dos Santos

This recipe is for all lovers of potatoes.

Do you like your mashed potatoes very buttery and tasty? 

Made simply with cream, fresh herbs, a little garlic, and a good amount of butter.

So you will impress your family and friends with this recipe.




    • 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 of fresh thyme
    • 3/4 cup crème fraîche (sour cream)
    • fresh black pepper
    • chopped fresh chives, for serving



  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 them to the potatoes.
  3. Drain the potatoes, return the potatoes to the pot, and mash over low heat, or mash in the bowl of a stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche. 
  4. In a skillet, melt 6 tablespoons of 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. 








#1 Bonnie 2022-04-09 13:43
Hugo, what are the amounts of sage and thyme if I do not have fresh amounts? Please and thank you! Bonnie

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