September 26, 2014

herb mashed potatoes

This is a tasty spin on the traditional mashed potatoes.  The herbs add a fresh, summery flavor to an already loved side dish.

Servings 4-6
Total Time 35 minutes

  • 3 pounds potatoes, peeled and cut into 2 inch chunks
  • course salt
  • 3 sprigs of thyme, leaves removed
  • 1/2 large bunch of fresh parsley, chopped (about 1 cup)
  • 4 green onions, white and green parts chopped (about 1/2  cup)
  • 3/4 cup milk, divided
  • 3 tablespoons butter (more to taste)
  • 1 teaspoon freshly ground black pepper


Place the potatoes into a saucepan and cover with water.  Add two teaspoons of salt to the water. Bring to a boil and reduce heat to maintain a low simmer. Simmer for 15 to 20 minutes until the potatoes are easily pierced with a fork.

While the potatoes are cooking, place the chopped green onions, thyme, and parsley in a food processor, or blender. Add a teaspoon of salt and 1/2 cup of the milk. Pulse until smooth.

When the potatoes are done, drain them in a colander and return them to the pan.  Add the remaining milk (starting wtih 1/4 cup) and butter. Mash the cooked potatoes with a potato masher or use a potato ricer (do not over mix or the potatoes will turn gluey).

 Stir in the parsley mixture. Add freshly ground black pepper, another teaspoon of salt, more or less to taste.


Note:  These potatoes pair perfectly with blackened chicken/fish!

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