Herbed Mashed Potatoes
- Active Time 10m
- Total Time 30m
Makes 2 servings
- 1 pound baking potatoes, peeled, quartered
- 1 teaspoon kosher salt, divided
- 1/3 cup half-and-half
- 1 tablespoon each minced fresh chives, flat-leaf parsley and tarragon
- 2 tablespoons unsalted butter
- Freshly ground black pepper
Place the potatoes in a pot with 1/2 teaspoon of the salt and water to cover. Bring to a boil and simmer until the potatoes are fork tender about 20 minutes. Drain and puree the potatoes in a food mill or ricer. Return the potatoes to the pot and keep warm.
Heat the half-and-half with the herbs and butter. Pour the flavored half-and-half into the potatoes and stir with a wooden spoon until all the liquid is absorbed. Season with the remaining salt and pepper to taste. Keep loosely covered and warm until ready to serve.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
311 calories; 16g total fat; 46mg cholesterol; 968mg sodium; 38g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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