A delightful twist on classic mashed potatoes, infused with garlic and fresh herbs for a flavorful side dish.
Peel and chop the potatoes into even-sized pieces.
Cutting the potatoes into uniform pieces ensures they cook evenly.
Boil the potatoes in salted water until tender, about 15 minutes.
Test the potatoes with a fork; they should be soft and easy to pierce.
Drain the potatoes and return them to the pot to evaporate excess moisture.
Letting the potatoes sit in the hot pot for a minute helps remove excess water.
Mash the potatoes until smooth.
For an extra smooth texture, use a potato ricer instead of a masher.
Mix in the minced garlic, butter, cream, sour cream, parsley, and chives.
Add the cream gradually to control the consistency of the mash.
Season with salt to taste and transfer to a baking dish.
Sprinkle some extra parsley on top for a decorative touch.
Bake in a preheated oven at 375°F for 20 minutes until slightly golden on top.
For a crispy top, sprinkle breadcrumbs before baking.
Serve warm and enjoy your creamy garlic herb mashed potatoes.
Pair with your favorite main dish for a complete meal.
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