Jalapeno Bacon Scalloped Potatoes
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Walnut and Rosemary Stuffed Mushrooms
December 6, 2019
Garlic and Herb Mashed Potatoes are one of my favorite home made side dishes that I do not make enough of.
Often I’ll use a pack of instant potatoes because they’re actually pretty good, and super quick and easy to make.
But it never compares to the real thing. And for the holidays you can’t beat some buttery, creamy batch of garlic and herb mashed potatoes.
My favorite way to make them is with lots of butter, a bit of fresh garlic and chives! And to add a little oomph to the texture I love using a little chicken broth, heavy cream and some grated parm.
It has so much good flavor, and definitely makes me think about home, and the holidays. Even in the middle of summer!
And if you’re making them for the holidays you’ve gotta pair it with a spatchcock turkey
These mashed potatoes take me back to my childhood where my mom would often make us mashed potatoes.
While her recipe was a little different, I’ve kept it pretty similar with the addition of using fresh garlic and chives. It’s definitely a comfort food to me!
The Smaller They’re Cut, The Quicker They Cook.
One thing I’ve learned about boiling potatoes, is that they can take FOREVER if they’re cut too big.
It used to take me almost 45 minutes to boil potatoes that were halved into something that I could easily mash up.
I’ve noticed that keeping them cut into smaller cubes gets them boiled through a lot faster.
It make take an extra 5 minutes in prep, but it’ll save you 20 in cooking!
Mashed Potatoes By Hand Or Machine?
I like chunkier mashed potatoes, and I find that if I mash my potatoes by hand I can get the texture that I like. If you like a creamier texture then I definitely suggest using an Electric Hand Mixer.
It comes out with a nice even consistency, plus it gets done faster. It’s all up to you!
Buttery Garlic and Herb Mashed Potatoes
Ingredients
- 4 lbs russet potatoes peeled, chopped
- 8 tbsp unsalted butter
- 3 cloves garlic minced
- 1/4 cup chicken stock
- 3/4 cup heavy cream
- 3 tbsp fresh chives chopped
- 1 tbsp kosher salt
- 1 tsp ground pepper
- 1/2 cup parmesan cheese
Instructions
- Peel and chop your potatoes into about 1 inch cubes, placing into a large pot with about 6 quarts water. Bring water to a boil and cook until potatoes become fork tender; about 20-25 minutes.
- While potatoes are bowling, melt butter with minced garlic and cook on low for about 2-3 minutes until aromatic.
- Strain potatoes and place in a large bowl. Mash with a potato masher. Stir in garlic butter, chicken stock, heavy cream, salt, pepper and chives and parmesan.
- For chunkier potatoes leave as is, if you want them creamer, add in a a little more chicken stock and use a power hand mixer until desired texture is achieved.
- Top with a little more butter, and garnish with pepper and more chives. Enjoy!
Nutrition
