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Herbed Mashed Potatoes Recipe

Herbed Mashed Potatoes Recipe

Sandi Pichon of Slidell, Louisiana adds rosemary, garlic and lemon peel to this rich potato side dish, making it special enough for guests.
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:6 servings


  • 4 large potatoes, peeled and cubed
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 3/4 cup sour cream
  • 1 teaspoon dill weed
  • 1/4 to 1 teaspoon salt
  • 1/2 teaspoon minced fresh rosemary
  • 1/2 teaspoon grated lemon peel
  • 1/4 teaspoon crushed red pepper flakes, optional
  • Paprika, optional


  • 1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, in a small skillet, saute onion and garlic in butter until tender.
  • 2. Drain and mash potatoes; add the onion mixture, sour cream, dill, salt, rosemary, lemon peel and red pepper flakes if desired.
  • 3. Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with paprika if desired. Cover and bake at 350° for 25 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

One 3/4 cup serving (prepared with reduced-fat sour cream and 1/4 teaspoon salt) equals 160 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 145 mg sodium, 25 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.