Best Country Herb Mashed Potatoes Recipes

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.

COUNTRY MASHED POTATOES WITH HERBS

Steps:

• Peel potatoes and cut in 1/8ths.
• Place in lg pot, add enough water to cover.
• Bring to a boil.
• Cook on med-lo for 15 min, or until soft.
• Drain well.
• Add all ing except milk.
• Beat with mixer on med till mixed well.
• Add milk, a little at a time, beating till smooth and creamy.

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.

GARLIC AND HERB MASHED POTATOES

Steps:

• Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.

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.

RUSTIC GARLIC MASHED POTATOES WITH HERBS

Steps:

• Scrub potatoes under running water. Cut into fourths, cover with cold, salted water. Bring potatoes to a boil and simmer until tender, but not falling apart, about 30 minutes. Drain thoroughly.
• Meanwhile, warm cream, garlic and herb leaves together in small saucepan. Mash warm potatoes together with scallions by hand, using a hand masher. Don't try to get potatoes perfectly smooth, they rustic! Strain warm cream and add to potatoes a little at a time, while continuing to mash. Stir in warm, melted butter. Season to taste with salt and pepper.
• These work perfectly when made ahead and kept warm on LOW in a GREASED crockpot.

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.

MASHED POTATOES WITH HERB BUTTER

Steps:

• Beat the butter in a small bowl with a rubber spatula until creamy. Add the parsley, 1/4 teaspoon salt and the nutmeg and mix to combine. Scrape the butter onto a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm, at least 30 minutes, or freeze up to 1 week.
• Combine the milk, 1 teaspoon salt and the bay leaf in a large saucepan. Peel the potatoes and cut into 1-inch pieces, adding them to the pot as you go so they don't discolor. Bring to a gentle simmer over medium heat; cook, stirring to prevent the milk from scorching, until the potatoes are very tender, 15 to 20 minutes.
• Drain the potatoes, reserving the milk in a liquid measuring cup or bowl; discard the bay leaf. Return the potatoes to the saucepan and add all but about 1 tablespoon of the herb butter. Mash with a potato masher, gradually adding the reserved milk as needed, until creamy (you may have leftover milk). Season with salt. Transfer to a serving dish and top with the remaining 1 tablespoon herb butter just before serving.