Garlic-Herb Mashed Potatoes

For a spin on ordinary "spuds," stir in garlic and an assortment of herbs.

Prep Time: 20 min
Total Time: 1 hour 5 min
Makes: 14 servings

(8 ratings)

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3	pounds russet potatoes, peeled and cut into fourths
1	teaspoon salt
1/4	cup butter or margarine
2	cloves garlic, crushed
3/4	cup milk
2	tablespoons chopped fresh chives
1/2	teaspoon chopped fresh thyme leaves
1/2	teaspoon chopped fresh rosemary leaves
	Salt and pepper to taste

1.	Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
2.	While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
3.	Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.
High Altitude (3500-6500 ft) No changes.

Success

Mash potatoes with a hand masher, or if using an electric mixer, mix on low speed. Mixing on high speed can make the texture pasty.

Do-Ahead

To avoid last-minute preparation, the mashed potatoes can be made up to 4 hours ahead and kept warm in a slow cooker set on Low. Spray the inside of the cooker with cooking spray before adding the potatoes.

Did You Know?

Russet potatoes are low in moisture and high in starch, making them good for baking and mashing.

Nutrition Information:

1 Serving: Calories 115 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g); Cholesterol 10mg; Sodium 200mg; Total Carbohydrate 18g (Dietary Fiber 1g); Protein 2g Percent Daily Value*: Iron 2% Exchanges: 1 Starch; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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