Featured Recipes Side Dishes Thanksgiving

Thanksgiving Sides: Creamy Garlic Mashed Potatoes with Rosemary and Thyme

This Thanksgiving side was actually created from a recipe mishap.  My mother in law and I found a recipe for mashed potatoes that we thought we would try last year for Thanksgiving dinner.  We purchased all of the ingredients, yet I realized as I was getting ready to prepare them on Thanksgiving day that the recipe was actually for au gratin potatoes-oops!!   So, I improvised and came up with this recipe, and it turned out to be a great Thanksgiving side dish!  


Thanksgiving Sides: Creamy Garlic Mashed Potatoes with Rosemary and Thyme


  • 1 5 lb bag potatoes. We used russett potatoes because we had giant amounts of them for Thanksgiving, but I think these would be really good with Yukon Gold Potatoes. That’s how I’m going to make them next time.
  • 2 shallots, minced
  • 2 cloves garlic, minced (I think I might actually use 3 next time, but I like garlic)
  • 8 tablespoons butter, plus 1 extra tablespoon to saute
  • 1 cup buttermilk
  • 2-3 tablespoons horseradish (start with 2, see how you like it, then add more if necessary)
  • 1/2 cup sour cream
  • 1/2 cup parmesan cheese
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • Salt and pepper, to taste


  1. Clean, peel and quarter the potatoes and boil in a large pot of water until the potatoes are fork tender.
  2. Add salt to the boiling water for extra flavor, if you’d like.
  3. Drain the potatoes and transfer to a large bowl or return to the boiling pot and keep the potatoes over the stove on low heat if you aren’t serving right away and want to keep them warm.
  4. While the potatoes are boiling, melt one tablespoon of butter in a skillet over medium-high heat. Add the shallots and garlic and saute until the onion is soft and translucent and the garlic is fragrant. Set aside.
  5. Add the buttermilk, butter, sour cream, shallot/garlic mix and horseradish to the potatoes and mash all ingredients together using a potato masher. I would suggest adding the liquid ingredients a little at a time as you mash the potatoes; we thought the consistency was just right, but people have different tastes when it comes to consistency so better to start with less and add more.
  6. Once you’ve finished mashing the ingredients together, add the rosemary and thyme and stir into the potatoes with a large spoon. Add salt and pepper to taste and lastly, add the parmesan cheese and stir into the potatoes until the cheese is melted.

Happy Thanksgiving!!

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Ericka @Chef PickyKid and Me

I love to cook and entertain for family and friends, and I especially love being in the kitchen with my daughter who loves to cook as well. I enjoy making recipes that are easy to prepare and use ingredients most people have in their kitchen. Visit me at www.chefpickykid.com!

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1 Comment

  1. I am going to try these – they sound great! I have been off my game for mashed potatoes for years now (???) and maybe this will get me back on track. 🙂

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