Garlic-Herb Mashed Potatoes

 

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.