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Garlic and Herb Mashed Potatoes
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Recipe Filed Under
Potato, Side Dish

Provided By:
Curtis Stone

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    • Ingredients

    Serves:

      • 5 large russet potatoes (about 4½ pounds), peeled and each cut into 6 chunks
      • 3 garlic cloves, peeled and left whole
      • 1 cup whole milk, warmed
      • 3/4 cup (1 1/2 sticks) butter, room temperature
      • 1 teaspoon finely chopped fresh thyme
      • 1 tablespoon finely chopped fresh flat leaf parsley
      • Salt and freshly ground black pepper

    Directions

    Cook the potatoes in a large pot of boiling salted water with the garlic cloves for 25 minutes or until the potatoes are soft. Strain the potatoes and garlic into a colander and let stand for 5 minutes to allow them to steam dry over the pot they were cooked in.

    Working in batches, press the potatoes through a potato ricer and into the same pot. Stir in the milk, butter and herbs. Season to taste with salt and pepper. Serve immediately.

    What do you think?

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    18 Comments

    Filter by:
    janelyr19

    Why not use vegan butter? Less fat and no cholesterol? While your at it, might as well use non-dairy milk and you've got yourself a vegan side dish!

    November 08 2011 at 6:13 PM Report abuse rate up rate down Reply
    gregg

    Skip the milk, instead use low sodium chicken broth, place the garlic in olive oil and heat for a few minutes, mash the potatoes in the broth followed by the olive oil and garlic "use a mixer if you perfer creamy mash"

    November 07 2011 at 7:02 PM Report abuse rate up rate down Reply
    md8104

    Sounds wonderful but I would use "I Can't Believe It's Not Butter". Maybe just a tad healthier this way and tastes the same and you get to live and see another day!

    November 06 2011 at 9:43 AM Report abuse rate up rate down Reply
    joyinthekitchen

    who owns a potato ricer, really!and if your feeding a hugry family who has time to push it through in small batches. If you like you mashh supuer creamy with no lumps use a hand mixer works great I prefer the more rustic homeiness of hand mashed potatos it realy creates nice texture and taste when eating and it can be done in minutes.

    October 15 2011 at 7:52 PM Report abuse rate up rate down Reply
    Marlene

    Sounds YUM!

    September 17 2011 at 3:46 PM Report abuse rate up rate down Reply
    Mary

    Put that much butter on an old shoe and it will be great too. Sign of a good cook is make healthy cooking taste great.

    September 17 2011 at 2:19 PM Report abuse rate up rate down Reply
    Mary

    One and a half sticks of butter---are you nuts?
    no way will I clog my husband's arteries.

    September 17 2011 at 2:16 PM Report abuse rate up rate down Reply
    1 reply to Mary's comment
    tony

    but mary, if you dont do it then who will?

    November 13 2011 at 2:04 AM Report abuse rate up rate down Reply
    Cathy

    love it

    September 17 2011 at 2:14 PM Report abuse rate up rate down Reply
    Carol

    I agree, 1&1/2 sticks of butter is too much! I use I can't believe it's not butter, just as yummy without all the cholesterol or fat.

    September 17 2011 at 1:54 PM Report abuse rate up rate down Reply
    SPC548

    As a personal chef, my favorite is adding 1 FULL HEAD ROASTED GARLIC (per every 8 potatoes) after they are mashed. Using a hand mixer, beat together the well drained boiled potatoes and butter first, (2 Tablespoons butter per potato) to get out any lumps. Then add the roasted garlic, garlic salt (instead of regular salt), and freshly ground pepper. Never skimp on the milk, which is usually SKIM, or FAT FREE HALF & HALF. Beat again, just until creamy. Do not over beat, or potatoes can become gummy. TASTE, fold in a little freshly chopped parsley, and adjust seasoning to taste. Yummy every time!

    September 17 2011 at 1:18 PM Report abuse rate up rate down Reply

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