HERBED MASHED POTATOES
Wake up traditional mashed potato by stirring in fresh chives, dill and parsley.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 7
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.
HERBED MASHED POTATOES
Prepare mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 6
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.
HERBED MASHED POTATOES
Sandi Pichon of Slidell, Louisiana adds rosemary, garlic and lemon peel to this rich potato side dish, making it special enough for guests.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 160 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 145mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
LOW FAT YOGURT MASHED POTATOES
This is one I came up with as a variation of mashed potatoes with sour cream. By substituting fat free or low fat plain yogurt you can reduce the fat in this favourite without compromising on flavour.
Provided by ladyinred
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the potatoes in water till tender. Mince the onions finely.
- Peel them when hot.
- Mash the potatoes with a ricer/fork.
- Let them cool a bit.
- Add the salt and pepper, onions, then add the yogurt and the parsley.
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- Put potatoes in a large pot and add enough cold water to barely cover. Stir in 1 tsp. salt. Bring to a boil over high heat, covered. Reduce heat to medium and boil gently until potatoes are tender when pierced, about 15 minutes. Drain; return to pot, off the heat.
- In a medium bowl, combine yogurt, 1/2 tsp. salt, and 1/3 cup each parsley, dill, and chives. Set aside.
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