Best Garlic And Herb Mashed Potatoes Recipes

GARLIC AND HERB MASHED POTATOES

Garlic and Herb Mashed Potatoes image

Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. -Frieda Bliesner, McAllen, Texas

Provided by Taste of Home

Categories Side Dishes

Time 2h40m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

4 pounds Yukon Gold potatoes (about 15 medium), peeled and cubed
1 package (8 ounces) cream cheese, cubed and softened
1/2 cup butter, cubed
1 cup sour cream
1/3 cup heavy whipping cream
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley
3 garlic cloves, minced
1 teaspoon minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 341 calories, Fat 24g fat (15g saturated fat), Cholesterol 76mg cholesterol, Sodium 267mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

GARLIC-AND-HERB MASHED POTATOES

Garlic-and-Herb Mashed Potatoes image

Provided by Molly O'Neill

Categories easy, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

4 pounds (about 6) baking potatoes, peeled and quartered
8 cloves garlic, peeled
3 tablespoons unsalted butter
3/4 cup milk or heavy cream, or a combination of both
Kosher salt and freshly ground white pepper to taste
1/2 cup chopped parsley
2 tablespoons chopped herbs (any combination basil, thyme, chervil or chives)

Steps:

Place the potatoes and garlic in a large saucepan and cover them with cold, salted water. Place over high heat and bring to a boil. Lower the heat and simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain.
While they are still warm, pass the potatoes and garlic through a ricer or mash with a potato masher. Return the potatoes to the pan and stir in the milk or cream and the butter. (Add more milk or cream if they seem too stiff.) Stir in the parsley and herbs. Season to taste with salt and pepper and serve.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 5 grams, Carbohydrate 58 grams, Fat 17 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 812 milligrams, Sugar 3 grams, TransFat 0 grams