Introduction

Mashed potatoes are a timeless side dish, beloved for their creamy texture and comforting flavor. This recipe for Herby Mashed Potatoes With Labneh elevates the classic by incorporating the tangy richness of labneh and the bright freshness of dill and scallions. The result is a side dish that is luxurious yet light, with a festive flair perfect for holiday gatherings or special occasions.

The secret lies in the garlicky cream that infuses the potatoes with subtle, aromatic depth, and the use of Yukon Gold potatoes ensures a buttery texture without needing excessive fat. Labneh, a Middle Eastern strained yogurt, adds a delightful tanginess and creaminess that pairs beautifully with the fresh herbs, giving the dish an unexpected but welcome twist.

Whether you’re planning a Thanksgiving feast, hosting a dinner party, or simply seeking to upgrade your everyday mashed potatoes, this recipe is sure to be a hit. Easy to prepare yet packed with flavor, Herby Mashed Potatoes With Labneh is a dish that will leave your guests asking for seconds—and the recipe!

Ingredients List

For the Mashed Potatoes:

  • 4 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
  • Salt and black pepper, to taste
  • 1¼ cups heavy cream
  • 4 garlic cloves, smashed and peeled
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 cup labneh (or sour cream)

For the Toppings:

  • 3 scallions, thinly sliced
  • ⅔ cup fresh dill, chopped
  • Additional labneh for garnish

Step-by-Step Instructions

1. Cook the Potatoes

  • Place the peeled and chopped potatoes in a large pot. Add enough salted water to cover the potatoes completely and bring to a boil over high heat.
  • Reduce the heat to medium and cook the potatoes for 12–15 minutes, or until they are very tender and can be easily pierced with a paring knife.
  • Drain the potatoes thoroughly and return them to the pot.

2. Prepare the Garlicky Cream

  • While the potatoes are boiling, combine the heavy cream and garlic cloves in a small saucepan. Season with a pinch of salt.
  • Heat over medium, stirring occasionally, until the garlic softens and infuses the cream, about 6–8 minutes.
  • Remove from heat and discard the garlic cloves.

3. Mash the Potatoes

  • Add the butter to the drained potatoes and use a wooden spoon to crush the potatoes against the sides of the pot.
  • Gradually pour in the garlicky cream, a third at a time, stirring gently after each addition until the potatoes have absorbed the liquid.
  • Stir in the labneh and mix until the potatoes are smooth and creamy. Taste and adjust seasoning with additional salt and black pepper as needed.

4. Garnish and Serve

  • Transfer the mashed potatoes to a serving dish. Top with dollops of labneh, thinly sliced scallions, and chopped dill.
  • Finish with a generous sprinkle of freshly ground black pepper and serve warm.

Tips for Success

  1. Choose the Right Potatoes: Yukon Gold potatoes are ideal for this recipe due to their creamy texture and buttery flavor. Avoid waxy varieties, which can result in a gummy texture.
  2. Infuse the Cream Fully: Take your time with the garlicky cream. Allowing the garlic to fully soften and infuse the cream ensures maximum flavor.
  3. Avoid Overmixing: Stir gently to avoid overworking the potatoes, which can make them gluey.

Recipe Variations

  1. Herb Substitutions: Swap dill with parsley, chives, or tarragon for a different herbal profile.
  2. Cheesy Twist: Add grated Parmesan or sharp white cheddar to the mashed potatoes for an extra layer of richness.
  3. Vegan Version: Replace the heavy cream with plant-based milk, the butter with vegan margarine, and the labneh with cashew cream or vegan yogurt.

Serving Suggestions

  • Pair these mashed potatoes with roast turkey, glazed ham, or a plant-based main for a balanced meal.
  • Serve alongside a crisp green salad or roasted vegetables for a lighter pairing.
  • Add a drizzle of olive oil or a sprinkle of smoked paprika on top for extra flair.

Storage & Leftovers

  • Refrigerator: Store leftover mashed potatoes in an airtight container for up to 3 days.
  • Freezer: Freeze in individual portions for up to 1 month. Thaw in the refrigerator before reheating.
  • Reheating: Warm gently in a pot over low heat, adding a splash of milk or cream to restore creaminess.

Nutrition Information (Per Serving)

Serving Size: 1 cup

  • Calories: 250 kcal
  • Protein: 5 g
  • Fat: 12 g
  • Carbohydrates: 31 g
  • Sodium: 150 mg

These mashed potatoes are a satisfying side dish that provides a balance of carbs and healthy fats, making them perfect for indulgent occasions.

Cost Estimation

Approximate cost per serving: $1.50–$2.00
Budget Tips:

  • Use sour cream instead of labneh for a more economical option.
  • Opt for dried dill if fresh herbs are not readily available.

Loved this Herby Mashed Potatoes With Labneh recipe? Share your thoughts in the comments below or post your creations on social media with #HerbyPotatoes. Don’t forget to bookmark this recipe for your next gathering—it’s guaranteed to be a hit!