Dinner

Herbed Butter Mashed Potatoes Recipe

ByThomas Greene November 29, 2025November 29, 2025

Introduction

Herbed Butter Mashed Potatoes are a flavorful twist on a classic comfort food. Infused with garlic, basil, and fennel, these creamy potatoes bring a fresh herbal note that elevates any meal.

A white rectangular dish is filled with creamy mashed potatoes that have a smooth but slightly textured surface, showing soft peaks and swirls. The top is drizzled with melted yellow butter that pools lightly around the edges and scattered finely chopped green chives add small pops of color against the white mashed potatoes. The dish sits on a white marbled surface with a large wooden spoon resting to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pounds Russet potatoes (peeled)
4 cups chicken broth
1/2 cup butter (divided)
2 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried fennel
1/2 cup buttermilk
4 ounces cream cheese
1 1/2 teaspoons salt
3 tablespoons sliced chives
1/2 teaspoon freshly ground black pepper

Instructions

Step 1: Peel and cut the Russet potatoes into 1-inch pieces. Place them in a large saucepan and pour in the chicken broth. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, about 15 minutes.
Step 2: While the potatoes cook, melt 1/4 cup of the butter in a small saucepan over medium-low heat. Add the minced garlic, dried basil, and dried fennel. Cook for about 1 minute until fragrant, then stir in the buttermilk and heat through. Remove from heat and set aside.
Step 3: Drain the cooked potatoes and place them in a large mixing bowl over the cream cheese. Use a hand mixer on low speed to blend the potatoes briefly.
Step 4: Pour in the warm buttermilk mixture and add the salt. Continue mixing with the hand mixer until the potatoes are smooth and whipped.
Step 5: Transfer the mashed potatoes to a baking dish.
Step 6: Melt the remaining 1/4 cup butter in the microwave. Stir in the sliced chives, then pour the melted butter over the hot potatoes in the baking dish. Season with freshly ground black pepper to taste and serve immediately.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Add a squeeze of lemon juice or a pinch of nutmeg to brighten the flavor.
Use fresh herbs if available, such as fresh basil or fresh fennel fronds, for a brighter taste.
For richer potatoes, increase the cream cheese to 6 ounces or add a splash of heavy cream.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk or broth to restore creaminess.

How to Serve

A mound of creamy mashed potatoes sits in the center of a white plate, showing a soft, smooth texture with small lumps for a natural look. The pale yellow mash is sprinkled with small pieces of bright green chives evenly across the top, adding a pop of color. A gold spoon rests on the right side of the plate, slightly pressed into the mash, creating a subtle curve in the potatoes. In the top left corner, another white bowl filled with the same mashed potatoes is partially visible, and some whole green chives lie on the white marbled surface around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mashed potatoes ahead of time?

Yes, you can prepare the potatoes in advance and refrigerate. Reheat thoroughly before serving, adding a little extra liquid if needed to maintain a creamy texture.

Can I use a different type of potato?

Russet potatoes are ideal for fluffy mashed potatoes, but Yukon Golds can be used for a creamier, buttery texture.

Thomas Greene