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Herbed Mashed Potatoes

Total Time

Prep: 30 min. Bake: 25 min.


6 servings

Sandi Pichon of Slidell, Louisiana adds rosemary, garlic and lemon peel to this rich potato side dish, making it special enough for guests.


  • 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 zest
  • 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 zest 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.

Nutrition Facts

3/4 cup: 160 calories, 5g fat (3g saturated fat), 15mg cholesterol, 145mg sodium, 25g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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