Herbed Mashed Potatoes

The HOLIDAYS are upon us and that means mashed potatoes and other yummy food!

We (a joint effort between my husband and I) made these for Thanksgiving. It is a very easy recipe to follow. I added a little bit of cream cheese (1/4 a block) just before serving.

PREP: 15 MINS                 TOTAL TIME: 40 MINS                 SERVINGS:8

  • 4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces (we used a different potato-what we had)
  • Coarse salt
  • 1 3/4 cups half-and-half
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 2 tablespoons chopped fresh chives, plus more for garnish

DIRECTIONS

STEP 1

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.

STEP 2

Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.STEP 3

STEP 3

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.

*You may prepare the mashed potatoes, omitting herbs, up to 1 day ahead; refrigerate. Reheat in a bowl set over a pot of simmering water; stir in herbs.

 

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