These mashed potatoes are so rich you can forgo the gravy.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
chill:
3 hrs
cook:
25 mins
total:
3 hrs 50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Test 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.

Nutrition Facts

248 calories; fat 15g; cholesterol 41mg; saturated fat 8g; carbohydrates 26g; mono fat 6g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 4g; vitamin a 485.9IU; vitamin c 23mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2mg; vitamin b6 0.4mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 397mg; potassium 722mg; calcium 50.5mg; iron 2mg.
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