MASHED POTATOES HERBS RECIPES

Name: Mashed Potatoes With Herbs
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 5 potatoes, about 2 pounds; 1 cup thinly sliced onion; Salt to taste if desired; 2/3 cup milk; 2 tablespoons butter; 1/4 cup finely chopped chervil (see note); Freshly ground pepper to taste

MASHED POTATOES WITH HERBS RECIPE - NYT COOKING

Mashed Potatoes With Herbs Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

5 potatoes, about 2 pounds
1 cup thinly sliced onion
Salt to taste if desired
2/3 cup milk
2 tablespoons butter
1/4 cup finely chopped chervil (see note)
Freshly ground pepper to taste

Steps:

Peel potatoes and cut into quarters. Put pieces in kettle and add cold water to cover. Add onion and salt. Bring to boil and let cook 20 minutes. Drain.
Meanwhile, bring milk to simmer.
Put potato mixture through food mill or potato ricer into hot bowl.
Using wooden spoon, beat in hot milk, adding it gradually. Beat in butter, chervil, salt and pepper.

Nutrition Facts : @context http//schema.org, Calories 222, UnsaturatedFatContent 2 grams, CarbohydrateContent 35 grams, FatContent 7 grams, FiberContent 5 grams, ProteinContent 5 grams, SaturatedFatContent 4 grams, SodiumContent 716 milligrams, SugarContent 5 grams, TransFatContent 0 grams

MASHED POTATOES WITH HERBS RECIPE | MARTHA STEWART

Mashed Potatoes with Herbs Recipe | Martha Stewart image

Try this version of mashed potatoes as an easy and aromatic adaptation of the holiday classic.For stiffer mashed potatoes, use only 1 cup milk or cream; for richer potatoes, add another 4 tablespoons butter.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

4 pounds russet, Yukon gold, or long white potatoes
2 tablespoons salt, plus more to taste
1 1/2 cups milk or cream
1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh herbs, such as parsley, dill or basil

Steps:

Peel potatoes, and cut them into 1/2-inch-thick slices. Place potatoes in a large saucepan, and cover with cold water. Stir in 2 tablespoons salt. Place pan over high heat, and bring water to a boil. Reduce heat to low, and simmer until potatoes are tender when pierced with the tip of a knife. Drain potatoes in a colander.
Heat milk in a small saucepan over medium-high heat until it just comes to a simmer; reduce heat to low, and keep warm. Place a heat-proof bowl on top of a pan of simmering water. Using a potato ricer, press hot, drained potatoes into bowl. Stir potatoes with a wooden spoon until smooth, about 1 minute.
Stir in butter until completely melted and well incorporated. While stirring continuously, slowly pour in hot milk. Stir in fresh herbs, pepper, and salt to taste. Serve immediately.

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MASHED POTATOES WITH HERBS RECIPE | MARTHA STEWART

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MASHED POTATOES WITH HERBS RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine french
Calories 222 per serving

Using wooden spoon, beat in hot milk, adding it gradually. Beat in butter, chervil, salt and pepper.

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