Best Mashed Potatoes With Herbs Recipes

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.

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.

MASHED POTATOES WITH OLIVE OIL AND HERBS

Steps:

• In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
• Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.

MASHED POTATOES WITH ROASTED GARLIC AND HERBS

Steps:

• Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
• Drain potatoes.
• Mash potatoes in a large mixing bowl until no lumps remain.
• Add butter and cream, salt, and pepper mashing in to blend together.
• Mix in herbs and garlic.
• Garnish with herbs.

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.

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.

MASHED POTATOES WITH HERBS

Steps:

• Bring milk with parsley and chives to a simmer in a saucepan, then remove from heat. Let stand, covered, 20 minutes.
• While milk is standing, cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes. Drain in a colander and, when just cool enough to handle, peel.
• Preheat oven to 350°F.
• Mash warm potatoes with a potato masher, gradually adding 1 1/2 cups herbed milk. Add remaining milk 1/4 cup at a time, mashing, until potatoes reach desired consistency. Season with sea salt and pepper, then transfer to an ovenproof serving dish.
• Heat potatoes, covered, in middle of oven 15 minutes. (If making potatoes to go with lamb, you can heat potatoes while lamb stands.)
• Serve potatoes hot, topped with pats of butter.

MASHED POTATOES WITH HERBS

Steps:

• Peel potatoes and cut into quarters. Put pieces in kettle and add cold water to cover. Add onion and salt. Bring to boil and let cook 20 minutes. Drain.
• Meanwhile, bring milk to simmer.
• Put potato mixture through food mill or potato ricer into hot bowl.
• Using wooden spoon, beat in hot milk, adding it gradually. Beat in butter, chervil, salt and pepper.