Herbed Mashed Potatoes
Our family all love mashed potatoes, we try different kinds of mashed potatoes, this herbed ones are very nice too.
Yield
8 servingsPrep
8 minCook
30 minReady
38 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
russet potatoes
or baked, peeled and cut into 1 1/2-inch chunks |
*
|
| 10 | cloves |
garlic
peeled |
|
| 6 | tablespoons |
butter
softened |
|
| 1 | cup |
milk, low-fat
at room temperature |
|
| 1 ½ | teaspoons |
kosher salt
|
|
| ⅓ | cup |
herbs
chopped fresh, such as parsley, chives, or tarragon |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | medium |
russet potatoes
or baked, peeled and cut into 1 1/2-inch chunks |
*
|
| 1E+1 | cloves |
garlic
peeled |
|
| 9E+1 | ml |
butter
softened |
|
| 237 | ml |
milk, low-fat
at room temperature |
|
| 7.5 | ml |
kosher salt
|
|
| 79 | ml |
herbs
chopped fresh, such as parsley, chives, or tarragon |
* |
Directions
To make it:
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-oince packages red mashed potatoes according the label directions.
Beat in one 5.2-ounce package Boursin or another garlic herb cheese.
