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Prep 20min
Total1hr5min
Servings14
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Ingredients
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
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Steps
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.
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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.
To avoid last-minute preparation, the creamy garlic 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.
Russet potatoes are low in moisture and high in starch, making them good for baking and mashing.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Starch; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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