Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
Mashed potato with garlic and thyme is a favourite in our household. Creamy garlic mashed potatoes is a classic and delicious and with the addition of thyme it provides a nice earthy and herby change to the traditional version.
Mashed potato is a great accompaniment to so many types of meals. Casseroles or stews, barbequed or grilled meats, slow-cooked dinners, sausages… just to name a few. This mash is also perfect for soaking up any delicious gravy or rich jus. Serve the mash alongside some slow cooked lamb shanks (my favourites are maple lamb shanks and balsamic lamb shanks) or topped with creamy sundried tomato chicken (aka marry me chicken).
Many mash recipes call for cream, however I usually make mine with a little unsalted butter and milk. Ingredients that I always have in the fridge.
Lumpy mashed potato is usually considered a failure. I have to confess, I actually like the texture of lumpy mash. I have suggested using a potato ricer for this recipe, but it is definitely not a necessity – a potato masher is fine to. Cook the spuds until ‘breaking’ point and then use a potato masher. Add any extras and voila! Your dish is ready in under 20 minutes.
The Key Ingredients for Mashed Potato with Garlic and Thyme
The flavours in this mash bring a little something extra – particularly good for serving with meat and other complementary flavours.
Can Garlic Mashed Potatoes Be Overworked?
Yes. If you mash, whip or blend the spuds for too long, they will become starchy; a gluey consistency. If you want it to be lump-free, I recommend investing in a potato ricer. You don’t need to spend an arm and a leg, there are cheap versions with various attachments that do the trick!
Other Easy Potato Side Recipes
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If you liked this recipe, check out some of my other tasty sides. Also check out my vegetarian meals 101 for more tips and tricks.
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Mashed Potato with Garlic and Thyme
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 800 grams potatoes - peeled and cut into 2cm cubes
- 10 grams unsalted butter
- 1 tbsp fresh thyme - leaves, no stems
- 2 garlic cloves - finely chopped
- 240 ml milk - full cream, approximately
- salt and pepper - to taste
Instructions
- Place the potatoes into a large saucepan of water and bring to a boil. Cook for approximately 10-15 minutes, or until completely cooked through. Drain the potatoes and set aside.
- In the same saucepan, melt the butter over low heat. Add the garlic and thyme and cook for approximately 1 minute, until aromatic and starting to brown. Do not let the garlic burn.
- Take the pan off the heat and push the potatoes through a potato ricer (see notes), directly into the garlic mix.
- Stir in the milk, one quarter of a cup at a time, and if necessary, add more to reach the desired consistency.
- Add salt and pepper to taste.
Serving Suggestions
- This mash is great with any protein and perfect with a gravy or sticky sauce. Try serving it with Balsamic Lamb Shanks.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
Love the garlic and thyme in this