Description
Indulge in these buttery, fluffy mashed potatoes enhanced with fresh herbs, perfect for elevating any meal into a delightful experience.
Ingredients
Scale
- 2 pounds peeled starchy potatoes (Russets or Yukon Golds)
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream (or milk for a lighter option)
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped chives
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into equal-sized chunks to ensure even cooking.
- Boil the Potatoes: Place potato chunks in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a rolling boil and cook until fork-tender, about 15-20 minutes.
- Drain and Dry: Drain the potatoes in a colander and let them steam dry for a few minutes to avoid gumminess.
- Mash the Potatoes: In a large bowl, combine the drained potatoes with butter and heavy cream. Mash until smooth and creamy using a potato masher or electric mixer.
- Add Herbs and Seasoning: Fold in the chopped parsley and chives, adjusting salt and pepper to taste.
- Serve: Transfer the mashed potatoes to a serving bowl, garnishing with additional herbs or a pat of butter if desired.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 210
- Sugar: 1g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Keywords: For an added twist, try incorporating roasted garlic or replacing herbs with rosemary or dill. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of milk.