Butter and Herb Mashed Potatoes
Butter and herb mashed potatoes are a tasty side dish with or without gravy. I chose to have chopped chives for this recipe, however if you have a herb of your choice, then you can use it instead. Regular milk can replace whipping cream, buttermilk or sour cream. You can use herbs like oregano, parsley, thyme, garlic or chives. Topped it off with cheddar cheese and the kids will love it.
- 3 pounds potatoes
- ½ cup unsalted butter
- ½ cup milk
- 3 tbsp. minced chives
- Salt and pepper to taste
- Skin the potatoes, slice it to large pieces and put them in a saucepan. Pour water enough to submerge the potatoes.
- Cover the pan with lid and boil it in medium heat. Continue to boil until the potatoes are soft enough they could be sliced with fork. You can cook it for 15-20 minutes.
- Drain the water. Bring back the potatoes into the pan. In medium heat, stir the potatoes to entirely remove the moisture.
- With ricer, electric mixer or potato masher, squash the potatoes on low speed. Then, put milk and butter.
- Put the chopped chives and pepper and salt to enhance the taste. Place it in a serving bowl. Serve.