Herbed Mashed Potatoes

Although the warmth of the potatoes melts the butter during mashing, experienced cooks prefer to heat the milk, butter and herbs together. Gradually pouring in the mixture while mashing helps keep the mixture piping hot for serving.

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Servings 4

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ingredients 6
Prep Time 25 min
Total Time 45 min

Ingredients

4: medium russet or Idaho baking potatoes (about 1 1/2 lb.), peeled, cut into quarters

1: teaspoon salt

2: tablespoons chopped fresh parsley

1: tablespoon margarine or butter

2: teaspoons chopped fresh basil or 1/2 teaspoon dried basil leaves

1/4: to 1/2 cup milk

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Directions

1 Place potatoes in large saucepan; add enough water to cover. Add 1/2 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
2 Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
3 Mash potatoes with potato masher until no lumps remain. Add parsley, margarine, basil and remaining 1/2 teaspoon salt. Continue mashing, gradually adding enough milk until potatoes are smooth and creamy.