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Garlic-Herb Mashed Potatoes

garlic-herb mashed potatoes Side Dish
Garlic-Herb Mashed Potatoes
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 14

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

Updated January 18, 2010

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

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.

  • 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 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
115
Calories from Fat
35
% Daily Value
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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