Herbed Mashed Potatoes
Try this version of mashed potatoes as an easy and aromatic adaptation of the holiday classic.
For stiffer mashed potatoes, use only 1 cup milk or cream; for richer potatoes, add another 4 tablespoons butter.
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- 4 pounds russet, Yukon gold, or long white potatoes
- 2 tablespoons salt, plus more to taste
- 1 1/2 cups milk or cream
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh herbs, such as parsley, dill or basil
- Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
- Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
- Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.
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