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Herbed Mashed Potatoes

Place settingFrancois Dischinger
8, with leftovers Hands-On Time: 0hr 15m Total Time: 0hr 40m


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


  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.
By Jane Kirby,  November 2002

Quick Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

  • Per Serving
  • Calories 243Calories From Fat 0%
  • Calcium  61mg
  • Carbohydrate  36g
  • Cholesterol  26mg
  • Fat  10g
  • Fiber  3g
  • Iron  1mg
  • Protein  4mg
  • Sat Fat  6g
  • Sodium  455mg
What does this mean? See Nutrition 101.

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