Herbed Mashed Potatoes

Herbed Mashed Potatoes

1 Review
From: EatingWell Magazine, Holiday Issue 1996

Fresh parsley, chives and thyme give these tangy mashed potatoes beautiful color and great flavor.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds all-purpose potatoes, preferably Yukon Gold (about 6 medium potatoes), peeled and cut into chunks
  • 6 cloves garlic, peeled
  • Salt, to taste
  • 2 teaspoons extra-virgin olive oil
  • 1 cup buttermilk
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh chives
  • 1 teaspoon minced fresh thyme
  • Freshly ground white or black pepper, to taste


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  1. Place potatoes and garlic in a large heavy saucepan. Add water to cover and season with salt. Bring to a boil. Reduce heat to medium, cover, and cook until potatoes are very tender, 10 to 15 minutes.
  2. Meanwhile, heat oil and buttermilk in a small saucepan over low heat until just warm. (Do not overheat or it will curdle.)
  3. When potatoes are done, drain in a colander and return to the pan. Place pan over low heat and shake for about 1 minute to dry potatoes.
  4. Mash the potatoes and garlic with a potato masher, an electric hand-held mixer or by working through a ricer. Add enough of the buttermilk mixture to make a smooth puree. Stir in the parsley, chives and thyme, season with salt and pepper and serve.

Nutrition information

  • Per serving: 148 calories; 2 g fat(0 g sat); 2 g fiber; 30 g carbohydrates; 5 g protein; 4 mcg folate; 2 mg cholesterol; 3 g sugars; 0 g added sugars; 100 IU vitamin A; 30 mg vitamin C; 75 mg calcium; 1 mg iron; 127 mg sodium; 713 mg potassium
  • Nutrition Bonus: Vitamin C (50% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch

Reviews 1

November 25, 2012
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By: EatingWell User
We loved this dish! Brought to Thxgiving by a friend....we loved these. Pros: It stole the show
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