Herbed Mashed Potatoes Recipes

HERBED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender. , Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon zest and red pepper flakes if desired., Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through.

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 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.

HERBED MASHED POTATOES

Steps:

• Boil potatoes with the garlic cloves until soft, mash the potatoes.
• Add cheese and stir until melted.
• Add milk until texure is smooth.
• Add sour cream and stir until blended.
• Add basil, chives and nutmeg.
• Add salt and pepper to taste.

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 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.

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.

HERB MASHED POTATOES

Steps:

• Cook the potatoes
• Melt butter in a pan and add the spring onions, the parsley and the tarragon
• Mash the potatoes, add some milk or butter and the fried herbs. Mix well.
• Serve with fried chicken or fish

HERBED MASHED POTATOES WITH ROQUEFORT

Steps:

• Place the potatoes in lightly salted cold water to cover. Boil until their centers can be pierced easily with a knife, about 12 to 15 minutes. Drain the potatoes.
• In a medium-sized saucepan, scald the milk and cream. Add the butter and continue cooking until the butter melts.
• Place a ricer over a large saute pan and push the potatoes through the ricer.
• Place the pan with the potatoes over medium heat and, stirring with a wooden spoon, gradually pour in the scalded milk. Mix until the potatoes are smooth and creamy.
• Fold in the herbs and seasonings.
• Serve on warm places and sprinkle with Roquefort cheese.

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.

MASHED POTATOES WITH HERB BUTTER

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
• Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

CREAMY HERBED MASHED POTATOES

Steps:

• Put potato chunks in a large saucepan over high heat and cover with cold water. Add salt and bring to a boil. Lower heat and simmer until potatoes are tender, about 20 minutes.
• In a small saucepan over medium heat, combine cream and all the herbs except parsley and bring to a simmer. Turn off heat and cover, allowing herbs to infuse for 15 minutes.
• Drain potatoes well and pass through a food mill (or use a masher). Add butter and gradually stir in cream until potatoes have the desired consistency (you may not use all the cream).
• Stir in parsley, season with additional salt and pepper, and serve immediately. Serve with cornmeal fried tomatoes.

HERBED ALFREDO MASHED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish.
• Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C).
• Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot.
• Pour the Classico® Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps.
• Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well.
• Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish.
• Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes.
• Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.

HERBED MASHED POTATOES

Steps:

• Microwave potatoes as directed on package.
• Place potatoes in medium bowl. Add remaining ingredients; mash until ingredients are well blended and potatoes are mashed to desired consistency.