Herbed Mashed Potatoes

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  • Serves 8, with leftovers
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    Nutritional Information

    Per Serving

    • Calories 243 calories
    • Fat 10 g
    • Sat Fat 6 g
    • Cholesterol 26 mg
    • Sodium 455 mg
    • Protein 4 mg
    • Carbohydrate 36 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 61 mg

Place the potatoes in a large saucepan with the garlic and enough lightly salted water to cover. (Can be done to this point up to 4 hours ahead. Cover and refrigerate.) Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer 15 to 20 minutes or until fork-tender. Drain.Beat with an electric mixer or mash with a potato masher until smooth. Add the butter. Gradually add the milk until the potatoes are fluffy. Blend in the salt and herbs.To fake it...and save 30 minutes: Heat two 20-ounce packages red mashed potatoes according to the label directions. Beat in one 5.2-ounce package Boursin or another garlic-herb cheese. Total time: 10 minutes.

Ingredients

  1. Check 8 medium russet (or baking) potatoes, peeled and cut into 1 1/2-inch chunks
  2. Check 10 cloves garlic, peeled
  3. Check 6 tablespoons butter, softened
  4. Check 1 cup milk, at room temperature
  5. Check 1 1/2 teaspoons kosher salt
  6. Check 1/3 cup chopped fresh herbs, such as parsley, chives, or tarragon

Directions

  1. Place the potatoes in a large saucepan with the garlic and enough lightly salted water to cover. (Can be done to this point up to 4 hours ahead. Cover and refrigerate.) Place over high heat and bring to a boil. Reduce heat to low, cover, and simmer 15 to 20 minutes or until fork-tender. Drain.
  2. Beat with an electric mixer or mash with a potato masher until smooth. Add the butter. Gradually add the milk until the potatoes are fluffy. Blend in the salt and herbs.
  3. To fake it...and save 30 minutes: Heat two 20-ounce packages red mashed potatoes according to the label directions. Beat in one 5.2-ounce package Boursin or another garlic-herb cheese. Total time: 10 minutes.