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Herbed Mashed Potatoes

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Pillsbury Kitchens
Updated Jun 2, 2010
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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.

Herbed Mashed Potatoes

  • Prep Time 25 min
  • Total 45 min
  • Ingredients 6
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
  • Step 
    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

200 Calories
4g Total Fat
4g Protein
36g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Cup
Calories
200
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
2mg
1%
Sodium
460mg
19%
Total Carbohydrate
36g
12%
Dietary Fiber
3g
12%
Sugars
3g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
10%
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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