Name: Perfect Sage Thyme Butter Whipped Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 pounds Yukon Gold potatoes, washed, peeled, and cut into 1-inch pieces; 1 teaspoon kosher salt (for boiling water); ½ cup (1 stick) unsalted butter; 1 cup half-and-half (or substitute with milk or heavy cream); 2–3 fresh sage leaves, chopped; 1–3 sprigs fresh thyme, leaves only; 1 teaspoon kosher salt (to season potatoes); ½ teaspoon freshly ground black pepper (to season potatoes); 1–2 fresh sage leaves, for garnish; 1–2 tablespoons unsalted butter, for topping; Half-and-half, splash for reheating if using slow cooker; Kosher salt, to taste for serving; Freshly ground black pepper, to taste for serving

Why You’ll Love This Recipe

These whipped potatoes are smooth, velvety, and infused with the comforting flavors of sage and thyme. The combination of butter and half-and-half makes them extra creamy, while the fresh herbs add a fragrant, savory note. It’s a dish that feels both rustic and refined, and it pairs beautifully with everything from roasted meats to vegetarian mains.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pounds Yukon Gold potatoes, washed, peeled, and cut into 1-inch pieces
1 teaspoon kosher salt, for seasoning the water when cooking the potatoes
½ cup unsalted butter, 1 stick
1 cup half and half (substitute with the same amount of milk or heavy cream to lighten or make creamier)
2-3 leaves fresh sage, washed, cut into small squares or chopped
1-3 sprigs fresh garden thyme, washed, stems removed, use just the leaves
1 teaspoon kosher salt, or amount to taste, to mix in the whipped potatoes
½ teaspoon fresh ground black pepper, or amount to taste, to mix in the whipped potatoes

For serving:
1-2 leaves fresh sage (variegated sage works beautifully), for garnish
1-2 tablespoons unsalted butter, to top the potatoes for serving
half and half, to splash in the slow cooker if keeping warm for serving
kosher salt, amount to taste
fresh ground black pepper, amount to taste

Directions

Place the peeled and cut potatoes into a large pot. Cover with cold water and season with 1 teaspoon kosher salt.
Bring the pot to a boil and cook for 15-20 minutes, or until the potatoes are fork tender.
While the potatoes are cooking, melt the butter in a small saucepan over medium-low heat. Add the chopped sage and thyme leaves. Let the herbs infuse for 3-5 minutes, then remove from heat.
Drain the potatoes and return them to the pot. Allow them to sit uncovered for a minute to release excess steam.
Using a hand mixer or potato masher, begin whipping the potatoes. Slowly pour in the infused butter and half-and-half.
Season with 1 teaspoon kosher salt and ½ teaspoon black pepper, adjusting to taste.
Whip until smooth and creamy, adding more half-and-half if needed to reach your desired texture.
Transfer to a serving bowl. Garnish with fresh sage leaves, a pat of butter, and additional salt and pepper if desired.

Servings and timing

This recipe makes about 6-8 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Swap Yukon Gold potatoes for russet potatoes for a fluffier texture.
Use roasted garlic along with the herbs for extra depth of flavor.
Make it lighter by using milk instead of half-and-half.
For an indulgent version, add cream cheese or mascarpone to the potatoes.
Infuse the butter with rosemary or chives for a different herbal twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the potatoes in a saucepan with a splash of half-and-half or milk and warm over low heat, stirring occasionally. You can also reheat them in the oven, covered, at 350°F until warmed through. Avoid microwaving if possible, as it can dry out the texture.

FAQs

Can I make these potatoes ahead of time?

Yes, you can prepare them up to a day ahead and reheat gently before serving.

What’s the difference between whipped and mashed potatoes?

Whipped potatoes are lighter and fluffier, achieved by using a mixer, while mashed potatoes are denser and chunkier.

Do I have to peel the potatoes?

Peeling creates a smooth texture, but you can leave the skins on for a more rustic version.

Can I use dried herbs instead of fresh?

Yes, though fresh herbs provide the best flavor. If using dried, reduce the quantity by half.

How do I prevent the potatoes from becoming gluey?

Avoid overmixing. Whip until just smooth to prevent the starch from becoming gummy.

Can I keep these warm in a slow cooker?

Yes, keep them on the warm setting and stir in a splash of half-and-half occasionally to prevent drying.

Can I use different potatoes?

Yes, russet or red potatoes can be used, though the texture will differ.

What can I serve with sage thyme butter whipped potatoes?

They pair wonderfully with roasted turkey, chicken, beef, pork, or vegetarian mains like mushroom gravy dishes.

How do I make the potatoes creamier?

Use heavy cream instead of half-and-half, or add extra butter.

Can I freeze whipped potatoes?

Yes, whipped potatoes can be frozen in an airtight container for up to 2 months. Thaw overnight and reheat gently with added cream or butter.

Conclusion

Perfect sage thyme butter whipped potatoes are creamy, flavorful, and beautifully infused with herbs. This versatile side dish is easy enough for weeknights but elegant enough for holiday gatherings. With their rich, buttery texture and aromatic notes, these potatoes are sure to become a favorite at your table.