Time 1h Yield 6 to 8 servings Number Of Ingredients 7 Steps:
Beat the butter in a small bowl with a rubber spatula until creamy. Add the parsley, 1/4 teaspoon salt and the nutmeg and mix to combine. Scrape the butter onto a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm, at least 30 minutes, or freeze up to 1 week. Combine the milk, 1 teaspoon salt and the bay leaf in a large saucepan. Peel the potatoes and cut into 1-inch pieces, adding them to the pot as you go so they don’t discolor. Bring to a gentle simmer over medium heat; cook, stirring to prevent the milk from scorching, until the potatoes are very tender, 15 to 20 minutes. Drain the potatoes, reserving the milk in a liquid measuring cup or bowl; discard the bay leaf. Return the potatoes to the saucepan and add all but about 1 tablespoon of the herb butter. Mash with a potato masher, gradually adding the reserved milk as needed, until creamy (you may have leftover milk). Season with salt. Transfer to a serving dish and top with the remaining 1 tablespoon herb butter just before serving.
Time 30m Yield 2 Number Of Ingredients 6 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds. Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.
Time 50m Number Of Ingredients 9 Steps:
Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl. Add the butter to the potatoes. Add the buttermilk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork. Stir the parsley, dill and chives into the potatoes. Fold in the cheddar. Spoon the mashed potatoes into a serving dish.
Number Of Ingredients 6 Steps:
Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander. Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute. Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.
Time 1h5m Yield 14 Number Of Ingredients 9 Steps:
Place potatoes in 4-quart 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 mixer on low speed. 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.
Time 30m Yield 6 servings. Number Of Ingredients 5 Steps:
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted. , Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Peel potatoes and cut into quarters. Put pieces in kettle and add cold water to cover. Add onion and salt. Bring to boil and let cook 20 minutes. Drain. Meanwhile, bring milk to simmer. Put potato mixture through food mill or potato ricer into hot bowl. Using wooden spoon, beat in hot milk, adding it gradually. Beat in butter, chervil, salt and pepper.
Time 2h40m Yield 10 servings. Number Of Ingredients 11 Steps:
Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.
Time 55m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Place potatoes and garlic in a large pot and civer with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes until potatoes are very tender. Drain well. Return potatoes to pot and add the cream cheese, half n’ half, butter, salt, pepper and dill. Mash and whip until smooth and creamy. Stirr in snipped chives. Transfer to a serving bowl and sprinkle with paprika.
Yield Makes 8 servings Number Of Ingredients 6 Steps:
Bring milk with parsley and chives to a simmer in a saucepan, then remove from heat. Let stand, covered, 20 minutes. While milk is standing, cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes. Drain in a colander and, when just cool enough to handle, peel. Preheat oven to 350°F. Mash warm potatoes with a potato masher, gradually adding 1 1/2 cups herbed milk. Add remaining milk 1/4 cup at a time, mashing, until potatoes reach desired consistency. Season with sea salt and pepper, then transfer to an ovenproof serving dish. Heat potatoes, covered, in middle of oven 15 minutes. (If making potatoes to go with lamb, you can heat potatoes while lamb stands.) Serve potatoes hot, topped with pats of butter.
Time 9h Yield 8 Number Of Ingredients 9 Steps:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and transfer potatoes to a large bowl. Mash sour cream, cream cheese, salt, white pepper, and garlic into the potatoes with a potato masher to your desired consistency; transfer to a baking dish, cover with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Drizzle melted butter and sprinkle paprika evenly over the top of the potatoes. Bake in preheated oven until hot in the center, about 30 minutes. Garnish with chives.
Time 40m Yield 6 servings Number Of Ingredients 7 Steps:
Place the potatoes and garlic in a large saucepan and cover them with cold, salted water. Place over high heat and bring to a boil. Lower the heat and simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain. While they are still warm, pass the potatoes and garlic through a ricer or mash with a potato masher. Return the potatoes to the pan and stir in the milk or cream and the butter. (Add more milk or cream if they seem too stiff.) Stir in the parsley and herbs. Season to taste with salt and pepper and serve.
More about “mashed potatoes with herb butter recipes”
Time 40m Number Of Ingredients 6 Steps:
Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15 to 18 minutes. Drain; return potatoes to pot. Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat. In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.
