Garlic-Herb Mashed Potatoes Recipe
Garlic-Herb Mashed Potatoes Recipe photo by Taste of Home

Garlic-Herb Mashed Potatoes Recipe

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Our family loves these creamy and comforting potatoes. Garlic and other herbs make them so mouthwatering, I serve them just plain-no gravy is needed. For an extra-buttery taste, I'd suggest using Yukon Gold potatoes.—Suzi Bonnett, Bellevue, Nebraska
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

Ingredients

  • 6 medium potatoes
  • 1 garlic clove, minced
  • 6 tablespoons butter, divided
  • 1 cup heavy whipping cream
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried tarragon
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 306 calories, 20 g fat (12 g saturated fat), 64 mg cholesterol, 329 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein.

Directions

  1. Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender.
  2. Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.
  3. Drain potatoes and place in a large bowl. Add the garlic mixture, cream, parsley, tarragon, salt and pepper; mash until smooth. Yield: 6-8 servings.
Originally published as Garlic-Herb Mashed Potatoes in Country Woman November/December 2002, p33

Nutritional Facts

1 serving (3/4 cup) equals 306 calories, 20 g fat (12 g saturated fat), 64 mg cholesterol, 329 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein.

Reviews for Garlic-Herb Mashed Potatoes

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jan. 14, 2014

"My family loved this recipe! I substituted 1% milk for the heavy whipping cream, which was not as creamy but still tasted great."

MY REVIEW
Reviewed Aug. 16, 2009

"These potatoes are good! I use only half the cream at first when mashing, then add more as needed (one cup would have yielded soupy results). Then I save what's left of the cream to use to thin leftovers before microwaving. -Lori in WI."

MY REVIEW
Reviewed Oct. 25, 2008

"yummy!!"

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