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- 4 pounds round red or white potatoes
- 3 cloves garlic, minced
- 6 tablespoons butter
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons snipped fresh parsley
- 2 tablespoons snipped fresh chives
- 2 tablespoons snipped fresh oregano
- 2 tablespoons snipped fresh thyme
- 2 tablespoons snipped fresh rosemary
- 1/4 cup mayonnaise
- 1/4 cup dairy sour cream
- Half-and-half, light cream, or milk
- Salt and ground white or black pepper
- Snipped fresh herbs (optional)
1. Peel potatoes, if desired, and cut up. In a Dutch oven combine potatoes, garlic, 4 tablespoons of the butter, the water, and salt. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until tender. Stir in parsley, chives, oregano, thyme, and rosemary. Let stand 5 minutes.
2. Using a potato masher, mash mixture until nearly smooth. Stir in mayonnaise and sour cream. Add enough half-and-half (about 1/2 cup) to desired consistency. Season to taste with salt and pepper (about 1/2 teaspoon each).
3. Melt remaining 2 tablespoons butter and drizzle over potatoes. Sprinkle with additional fresh herbs, if desired. Makes 8 to 10 servings.
- The mashed potatoes can be prepared ahead of serving time and kept warm up to 2 hours in a slow cooker. Before topping with butter, transfer prepared potatoes to a slow cooker, then drizzle with butter and sprinkle with herbs. Cover and keep warm on low-heat setting.
- Servings Per Recipe 8,
- cal. (kcal) 269,
- Fat, total (g) 15,
- chol. (mg) 35,
- sat. fat (g) 7,
- carb. (g) 31,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 5,
- vit. A (IU) 534,
- vit. C (mg) 28,
- sodium (mg) 568,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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