Herbed Mashed Potatoes
If you want to add more gluten free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, Herbed Mashed Potatoes might be a recipe you should try. This side dish has 153 calories, 6g of protein, and 3g of fat per serving. This recipe serves 6 and costs 80 cents per serving. 9 people were impressed by this recipe. Head to the store and pick up fresh parsley, buttermilk, potatoes, and a few other things to make it today. It is perfect for Thanksgiving. It is brought to you by Eating Well. From preparation to the plate, this recipe takes approximately 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. Herbed Mashed Potatoes, Herbed Mashed Potatoes, and Herbed Mashed Potatoes are very similar to this recipe.
Servings: 6
Preparation duration: 35 minutes
Ingredients:
Freshly ground white or black pepper, to taste
1 cup buttermilk
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
1 teaspoon minced fresh thyme
6 cloves garlic, peeled
2 teaspoons extra-virgin olive oil
2 pounds all-purpose potatoes, preferably Yukon Gold (about 6 medium potatoes), peeled and cut into chunks
Salt, to taste
Equipment:
sauce pan
colander
frying pan
potato masher
potato ricer
Cooking instruction summary:
Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.Meanwhile, heat oil and buttermilk in a small saucepan over low heat until just warm. (Do not overheat or it will curdle.)When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes.Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer. Add enough of the buttermilk mixture to make a smooth puree. Stir in the parsley, chives and thyme, season with salt and pepper and serve.
Step by step:
1. Place potatoes and garlic in a large heavy saucepan.
2. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.Meanwhile, heat oil and buttermilk in a small saucepan over low heat until just warm. (Do not overheat or it will curdle.)When potatoes are done, drain in a colander and return to the pan.
3. Place pan over low heat and shake for about 1 minute to dry potatoes.Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer.
4. Add enough of the buttermilk mixture to make a smooth puree. Stir in the parsley, chives and thyme, season with salt and pepper and serve.
Nutrition Information:
covered percent of daily need
