Thisclose to Springtime, just not fully there yet (groan.)
Maybe Spring enough for a bright and colorful pasta salad.
Or not yet Spring enough for herbaceous mashed potatoes.
Holding onto winter with herbs like sage, rosemary and thyme, these taters got the look and feel of snow without weighing you down and keeping you inside like the cold months usually do.
The entire POUND of potatoes only took one, capitalize that, ONE tablespoon of butter. Chayeah!
Not so much creamy as hearty, flavor packed, and refreshing with the herb power boost.
Serve as a side for chicken, steak, veggies, or a bed for ragu (personal fav!)
Shoot, eat ’em straight up from the pan, I won’t tell.
Tuesday’s looking better and better.
Especially with mashed potatoes on the side.
What’s your favorite way to eat potatoes?
herb mashed potatoes
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients (6 servings)
- 1 lb. potatoes, yukon gold or dutch yellow
- 1/3 c. 1% milk
- 1 Tbsp butter, grass fed
- 1 Tbsp chopped herbs, I used sage, rosemary and thyme
- 1/2 tsp sea salt
- sprinkle Parmesan cheese, optional
Place the potatoes in a medium-large pot and cover with cold water. Bring to a boil and cook until fork tender.
While the potatoes are boiling, chop the herbs.
Once the potatoes are cooked, drain the water, place potatoes back in same pan. Add milk, butter, herbs and smash with a potato smasher or end of a wooden spoon. Stir everything together until combined.
Sprinkle with cheese and serve.