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.

  • Prep:
  • Total Time:
  • Servings: 8
Herbed Mashed Potatoes

Photography: David Loftus

Ingredients

  • 4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 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

  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.

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

  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.

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