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Easy Kid-Approved Garlic Herb Mashed Potatoes

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Creamy mashed potatoes with roasted garlic, fresh herbs, and crispy shallots that even picky eaters will love. A comforting side dish perfect for family dinners.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk, warmed
  • 1/4 cup sour cream, at room temperature
  • 1 head of garlic, roasted
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 3 large shallots, thinly sliced into rings (about 1 cup sliced)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup vegetable oil, for frying

Instructions

  1. Preheat oven to 400°F. Cut the top off the head of garlic to expose the cloves. Drizzle with a teaspoon of olive oil, wrap tightly in aluminum foil, and roast for 35-40 minutes until soft and golden. Let cool for 5 minutes, then squeeze the roasted garlic cloves into a small bowl and mash with a fork. Set aside.
  2. Place the peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt (about 1 teaspoon). Bring to a boil over high heat, then reduce to a simmer. Cook for 12-15 minutes until fork-tender. Drain in a colander and let sit for 2 minutes to steam off excess moisture.
  3. While potatoes cook, heat vegetable oil in a small skillet over medium heat. In a shallow bowl, combine flour, salt, and pepper. Toss sliced shallots in the flour mixture until evenly coated. Shake off excess flour. Fry shallots in batches for 2-3 minutes per batch, stirring occasionally, until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt while warm.
  4. Return drained potatoes to the pot (off heat) and let sit for 1 minute. Add softened butter and roasted garlic mash. Mash with a potato masher or ricer until butter is melted and garlic is evenly distributed. Do not overmix.
  5. Pour in warmed milk and add sour cream. Gently fold together with a rubber spatula or wooden spoon until just combined. Add chopped parsley, chives, salt, and pepper. Taste and adjust seasoning.
  6. Transfer mashed potatoes to a serving bowl. Sprinkle crispy shallots generously on top right before serving. Garnish with extra chopped chives or parsley if desired. Serve immediately.

Notes

Roast garlic ahead of time for convenience. Do not overwork the potatoes to avoid gluey texture. Warm dairy ingredients before adding. Fry shallots in batches to ensure crispiness. Leftover potatoes (without shallots) can be refrigerated for up to 4 days.

Nutrition

Keywords: mashed potatoes, garlic herb, crispy shallots, kid-friendly, easy side dish, comfort food

Find it online: https://lolaspoon.com/easy-kid-approved-garlic-herb-mashed-potatoes/