SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Make-Ahead Herb Buttered Mashed Potatoes

Makes: 8 servings
Serving size: 3/4cup
Prep 25 mins Cook 25 mins Chill 3 hrs
Make-Ahead Herb Buttered Mashed Potatoes
Ingredients
  • 1  recipe  Herbed Butter, softened*
  • 3/4  cup  half-and-half, light cream, or whole milk
  • 3 1/2  pounds  red-skinned potatoes, peeled, if desired and cut into 2- to 3-inch pieces
  • 1  teaspoon  salt
Directions

1. Prepare Herbed Butter. Cover and chill at least 3 hours to allow flavors to blend. Let half-and-half stand at room temperature for 30 minutes. Meanwhile, place potatoes in a 4-quart Dutch oven with enough lightly salted water to cover. Bring to boiling; reduce heat. Cover and cook for 25 minutes or until potatoes are very tender.

2. Drain potatoes. Return to pan with half-and-half, Herbed Butter, and the 1 teaspoon salt. Using a large wooden or other sturdy spoon, carefully stir potatoes, smashing lightly by pressing potato pieces against the side of the pan with the back of the spoon, leaving mixture slightly chunky. Makes 8 to 10 (3/4-cup) servings.

3. Place prepared potatoes in a covered 1-1/2- to 2-quart casserole. Place covered casserole in a 12-inch skillet with 1-inch of simmering water. Hold over very low heat up to 2 hours.

From the Test KitchenTest Kitchen Tip:
  • To soften butter before making Herbed Butter and to soften the Herbed Butter before adding to potatoes, let stand at room temperature for 1 hour or place in a microwave-safe bowl and microwave on 100% power (high) for 10 to 15 seconds, watching carefully so the butter does not melt.
Herbed Butter

Yield: 1/2 cup
Ingredients
  • 1/2  cup  butter, softened
  • 1  tablespoon  snipped fresh Italian (flat-leaf) parsley
  • 2  teaspoons  snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
  • 2  teaspoons  snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/4  teaspoon  cracked black pepper
Directions

1. In a small bowl stir together 1/2 cup butter, softened; 1 tablespoon snipped fresh Italian (flat-leaf) parsley; 2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed; 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed; and 1/4 teaspoon cracked black pepper until well combined. Cover and chill at least 3 hours before using to allow flavors to blend. Chill butter up to 1 week or place in an airtight freezer container and freeze up to 3 months. Thaw before using. Makes 1/2 cup.

Nutrition Facts (Make-Ahead Herb Buttered Mashed Potatoes)
  • Servings Per Recipe 8,
  • cal. (kcal) 248,
  • Fat, total (g) 15,
  • chol. (mg) 41,
  • sat. fat (g) 8,
  • carb. (g) 26,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 2,
  • pro. (g) 4,
  • vit. A (IU) 486,
  • vit. C (mg) 23,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 397,
  • Potassium (mg) 722,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe