Garlic & Herb Whipped Potatoes
These garlic and herb whipped potatoes are the ultimate elevated mashed potato! They're silky smooth, richly creamy, and packed with garlic, herbs, and Asiago and Parmesan cheeses - a perfect comfort side for weeknight dinners, holidays, or potlucks.
Equipment
- Stock pot (or other large pot)
Ingredients
- 2½ lbs potatoes (Yukon Gold recommended)
- 3 to 4 cups vegetable stock (or chicken stock)
- 2 teaspoon kosher salt (reduce by half if using table salt)
- ¼ cup butter cut into cubes
- 4 cloves garlic grated or minced
- 1 tablespoon Italian seasoning
- 2 tablespoon fresh chives (or 2 teaspoon freeze dried chives)
- 4 oz cream cheese softened
- ¾ cup shredded Asiago cheese
- ¼ cup grated Parmesan cheese
- ½ cup sour cream
- ½ cup heavy cream
Instructions
- Peel potatoes and cut into uniform sizes. (3 to 4 inch pieces recommended.)2½ lbs potatoes
- Place potatoes into a stock pot along with enough chicken or vegetable stock to cover the potatoes. Add salt. (If the stock isn't enough to cover the potatoes, add more stock or water until the potatoes are covered.)3 to 4 cups vegetable stock, 2 tsp kosher salt
- Bring the pot to a boil. Continue boiling for about 20 minutes until potatoes are cooked through and can be pierced easily with a fork. (Tip: Use tongs to remove a potato from the pot and place on a plate to test with the fork.)
- Drain potatoes and transfer to stand mixer bowl.
- Use a potato masher to mash the potatoes together with the butter. The potatoes do not need to be fully smooth at this step; this just gets the process started.¼ cup butter
- Add garlic, Italian seasoning, chives, and cream cheese.4 cloves garlic, 1 tbsp Italian seasoning, 2 tbsp fresh chives, 4 oz cream cheese
- Use the stand mixer's paddle attachment to blend everything together until the cream cheese and herbs are evenly distributed.
- Add Asiago and Parmesan and mix until well-combined.¾ cup shredded Asiago cheese, ¼ cup grated Parmesan cheese
- Add sour cream and heavy cream and mix until well-combined and the potatoes are creamy.½ cup sour cream, ½ cup heavy cream
- If serving immediately: Check the temperature of the potatoes. If the cold ingredients have cooled the potatoes too much, transfer the potatoes to a baking dish, cover, and heat for about 10 to 20 minutes until potatoes are hot throughout. If not serving immediately: Transfer the potatoes to the fridge and reheat when ready to serve.
Nutrition
Calories: 347kcalCarbohydrates: 29gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 64mgSodium: 1246mgPotassium: 680mgFiber: 3gSugar: 3gVitamin A: 1010IUVitamin C: 29mgCalcium: 209mgIron: 2mg
Nutrition information is an estimate for one serving.