Herbed Mashed Potatoes

Cook the garlic along with the potatoes, then stir in the fresh herbs before mashing. You can use any combination of herbs you like for this delicious holiday side dish recipe.

Ingredients
  • 4 pounds round red or white potatoes
  • 3 cloves garlic, minced
  • 6 tablespoons butter
  • 1 cup water
  • 1 teaspoon salt
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons snipped fresh oregano
  • 2 tablespoons snipped fresh thyme
  • 2 tablespoons snipped fresh rosemary
  • 1/4 cup mayonnaise
  • 1/4 cup dairy sour cream
  • Half-and-half, light cream, or milk
  • Salt and ground white or black pepper
  • Snipped fresh herbs (optional)
Directions
1. 
Peel potatoes, if desired, and cut up. In a Dutch oven combine potatoes, garlic, 4 tablespoons of the butter, the water, and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until tender. Stir in parsley, chives, oregano, thyme, and rosemary. Let stand 5 minutes.
2. 
Using a potato masher, mash mixture until nearly smooth. Stir in mayonnaise and sour cream. Add enough half-and-half (about 1/2 cup) to desired consistency. Season to taste with salt and pepper (about 1/2 teaspoon each).
3. 
Melt remaining 2 tablespoons butter and drizzle over potatoes. Sprinkle with additional fresh herbs, if desired. Makes 8 to 10 servings.

Make Ahead Tip

  • Test Kitchen Tip:

    The mashed potatoes can be prepared ahead of serving time and kept warm up to 2 hours in a slow cooker. Before topping with butter, transfer prepared potatoes to a slow cooker, then drizzle with butter and sprinkle with herbs. Cover and keep warm on low-heat setting.

nutrition information

Per Serving: cal. (kcal) 269, Fat, total (g) 15, chol. (mg) 35, sat. fat (g) 7, carb. (g) 31, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 5, vit. A (IU) 534, vit. C (mg) 28, sodium (mg) 568, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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