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
- 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
- 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.
- Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. Add the remaining butter; heat until melted.
- 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
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