Mashed potatoes are so yummy, the ultimate comfort food (in my opinion). I prefer russet potatoes, but you could really use any kind. Using the herbs means you can skip the gravy and simply usse a little butter to enjoy.
Herbed Mashed Potatoes
- 3 lb russet potatoes, peeled and cut into fourths
- 1 tsp salt
- 1/4 cup butter
- 2 cloves garlic, chrushed
- 3/4 cup milk
- 2 TBSP chopped chives (fresh is best)
- 1/2 tsp chopped thyme leaves
- 1/2 tsp chopped fresh rosemary leaves
Place potatoes in your saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric hand mixer on low speed…do NOT use your food processor. While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated. Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste…then rip into it like a monkey on a cupcake!