Make Your Mashed Potatoes Stand Out this Thanksgiving with Simple Herbed Mashed Potatoes

Two simple ingredients turn everyday Mashed Potatoes into something special.  I absolutely LOVE mashed potatoes, and Herbed Mashed Potatoes are turning into my favorite way to eat them.

herbed mashed potatoes

I don’t know what it is about it, but by simply adding chives and parsley, my mashed potatoes were transformed.

There are so many ways of making mashed potatoes too – I mean the concept is simple mashed up some cooked taters with milk and butter, and voila!  I like to use a whisk!  I know many of you use a ricer, electric beaters, or your stand mixer to whip up your potatoes, but I have found that using a whisk has given my the smoothest, creamiest and luscious mashed potatoes ever!

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The secret to creamy, smooth potatoes is a combination of two things – cream instead of milk, and boiling the potatoes in salty water until they are very soft.

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If you’re planning ahead, you can make the mashed potatoes, without the herbs, the day before.  All you have to do is refrigerate and then reheat in a bowl set over a pot of simmering water.  Once your taters are warm, stir in the herbs.

So simple, yet just two simple ingredients take these mashed potatoes to a new level and will take your dinner to the next level!

Ingredients:

3 lbs russet potatoes, peeled and quartered
salt for seasoning water
2 tbsp salt
4 -6 tbsp butter
1/4 cup heavy cream
1/2 cup half and half
2 tbsp parsley, minced
1 tbsp chives, minced
2 tsp black pepper

Directions:

Place potatoes in a large pot, and cover with water by about 3 inches.  Season with salt and bring to a boil.  Let potatoes cook in boiling water for 20-30 minutes until soft and can easily be broken apart with a fork.

Drain potatoes, reserving 1 tbsp cooking water.

In same pot you cooked potatoes in, melt butter.  Add potatoes and using a whisk, mash up with 4 tbsp butter.  Add cream and half and half, and keep mashing potatoes with whisk until they are all broken up.  Add salt and pepper, and using the whisk, whip potatoes like you would whisk whipped cream, or a batter.  Keep whisking until smooth, and lump free.  If needed add more butter to make smooth.

Stir in chives and parsley.  Serve immediately.

 

For the FREE printable PDF, click the link below:

Herbed Mashed Potatoes


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