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

Source: EatingWell Magazine, Holiday Issue 1996


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, heat oil and buttermilk in a small saucepan over low heat until just warm. (Do not overheat or it will curdle.)

  • 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.

  • 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 Facts

148 calories; protein 4.7g; carbohydrates 29.6g; dietary fiber 2.2g; sugars 3g; fat 1.9g; saturated fat 0.4g; cholesterol 1.6mg; vitamin a iu 100.5IU; vitamin c 30.3mg; folate 3.7mcg; calcium 75.3mg; iron 1.3mg; magnesium 6.1mg; potassium 713.5mg; sodium 126.9mg.

2 starch