In this healthy mashed potato recipe, we flavor the mashed potatoes with an herb-infused olive oil. These green˜specked mashed potatoes taste great with pan-seared pork chops or chicken.
8 servings, about 3/4 cup each
Active Time: 30 minutes |
Total Time: 40 minutes
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt, plus 1/8 teaspoon, divided
1 clove garlic, minced
1/4 chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/8 teaspoon black or white pepper, plus more to taste
1/4 cup extra-virgin olive oil
1 cup buttermilk
Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and 1 tablespoon salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well.
Meanwhile, crush the remaining 1/8 teaspoon salt with garlic, parsley, rosemary, sage, thyme and 1/8 teaspoon pepper in a mortar and pestle until a paste forms. (Or very finely chop garlic and herbs, then combine with salt and pepper in a bowl.) Stir in oil.
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Stir the herb mixture, buttermilk and pepper to taste into the mashed potatoes.
Per serving :
7 g Fat;
1 g Sat;
5 g Mono;
1 mg Cholesterol;
34 g Carbohydrates;
4 g Protein;
3 g Fiber;
298 mg Sodium;
589 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch
Tips & Notes
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.