Herb Mashed Potatoes Recipes

GARLIC HERB MASHED POTATOES

Steps:

• Clean potatoes and cut into 1-inch sized pieces. Cook in covered pot over medium heat in broth until very tender, about 30-40 minutes. Alternatively, cook on high pressure in electric pressure cooker for 12 minutes.
• Add cream cheese, butter, roasted garlic, herbs, salt and pepper to cooked potatoes and mash together until well blended. Add additional salt and pepper, if needed.

HERBED MASHED POTATOES

Steps:

• Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot.
• Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.
• In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.

BUTTERY HERBED MASHED POTATOES

Steps:

• 1. In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.2. Meanwhile, heat the cream, 4 tablespoons butter, 1 tablespoon chopped sage, and the thyme sprigs over medium heat until the butter has melted. Remove from the heat and let the herbs sit in the warm cream until the potatoes are done. Remove the thyme sprigs before adding to the potatoes. 3. Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment. Add the herbed cream and crème fraîche. 4. In a skillet, melt 6 tablespoons butter and the sage leaves over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Remove the sage leaves. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper.5. Serve the potatoes warm, topped with the remaining 2 tablespoons butter, sage and fresh chopped chives.

HERBED MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.

GARLIC-HERB MASHED POTATOES

Steps:

• 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.
• 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.
• Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.

COUNTRY HERB MASHED POTATOES

Steps:

• Place potatoes and garlic in a heavy saucepan, cover with cold water and bring to a boil.
• Reduce heat and simmer partly covered about 15 minutes or until potatoes are fork-tender.
• Drain well, return the potatoes to the pan and place over high heat.
• Briefly stir or shake the pan to keep potatoes from sticking or burning until the outside of the potatoes begin to dry to a white color (1 to 2 minutes).
• Remove from heat.
• While the potatoes are cooking,chop the herbs, add the milk and butter to a small sauce pan and heat until butter is melted.
• Remove from heat and stir in the rosemary, chives and parsley.
• With an electric mixer, beat the potatoes and garlic until smooth.
• Beat in the milk-herb mixture, sour cream and season with the salt and pepper.

CREAMY HERB MASHED POTATOES

Steps:

• Place potatoes and garlic in a large pot and civer with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 20-25 minutes until potatoes are very tender.
• Drain well.
• Return potatoes to pot and add the cream cheese, half n' half, butter, salt, pepper and dill.
• Mash and whip until smooth and creamy.
• Stirr in snipped chives.
• Transfer to a serving bowl and sprinkle with paprika.