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:

Quickview
64k Calories
2g Protein
2g Total Fat
7g Carbs
91% Health Score
Limit These
Calories
64k
3%

Fat
2g
4%

  Saturated Fat
0.97g
6%

Carbohydrates
7g
3%

  Sugar
5g
6%

Cholesterol
4mg
1%

Sodium
239mg
10%

Get Enough Of These
Protein
2g
5%

Vitamin C
97mg
119%

Vitamin A
2492IU
50%

Vitamin K
16µg
16%

Vitamin B6
0.27mg
14%

Folate
38µg
10%

Vitamin E
1mg
9%

Vitamin B2
0.14mg
8%

Manganese
0.14mg
7%

Fiber
1g
7%

Potassium
230mg
7%

Calcium
59mg
6%

Phosphorus
58mg
6%

Vitamin B1
0.07mg
4%

Vitamin B5
0.41mg
4%

Vitamin B3
0.8mg
4%

Magnesium
14mg
4%

Vitamin D
0.52µg
3%

Vitamin B12
0.18µg
3%

Selenium
1µg
3%

Iron
0.5mg
3%

Zinc
0.39mg
3%

Copper
0.04mg
2%

covered percent of daily need
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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

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