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.

  • prep time 25 min
  • total time 45 min
  • ingredients 6
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cup
    Calories
    200
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    2mg
    2%;
    Sodium
    460mg
    460%;
    Total Carbohydrate
    36g
    36%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    25%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    2 1/2 Starch; 2 1/2 Other Carbohydrate;
    *Percent Daily Values are based on a 2,000 calorie diet.
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