Mashed Potatoes with Herbs


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.


  • 4 pounds russet, Yukon gold, or long white potatoes

  • 2 tablespoons salt, plus more to taste

  • 1 ½ cups milk or cream

  • ½ cup (1 stick) unsalted butter, cut into small pieces

  • ½ teaspoon freshly ground black pepper

  • cup chopped fresh herbs, such as parsley, dill or basil


  1. 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.

  2. 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.

  3. 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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