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Herbed Mashed Potatoes

  • 35 m
  • 35 m
EatingWell Test Kitchen
“Fresh parsley, chives and thyme give these tangy mashed potatoes beautiful color and great flavor.”


    • 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


  • 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.
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