Herbed Butter Mashed Potatoes
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Herbed Butter Mashed Potatoes
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Creamy herbed butter mashed potatoes are packed with garlic and herbs, dripping with buttery decadence, and can even be made ahead of time!
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Ingredients
- 3 pounds Russet potatoes peeled
- 4 cups chicken broth
- 1/2 cup butter divided
- 2 cloves minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried fennel
- 1/2 cup buttermilk
- 4 ounces cream cheese
- 1 1/2 teaspoons salt
- 3 tablespoons sliced chives
- 1/2 teaspoon freshly ground black pepper
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Instructions
- Peel and cut 3 pounds Russet potatoes into 1-inch pieces and place into a large saucepan. Pour 4 cups chicken broth over the potatoes and bring to a boil over high heat. Reduce heat to medium and simmer until the potatoes are tender, about 15 minutes.
- While the potatoes cook, melt 1/4 cup of the butter in a small saucepan over medium-low heat. Add 2 cloves minced garlic, 1 teaspoon dried basil, and 1 teaspoon dried fennel, cooking for about 1 minute until fragrant. Stir in 1/2 cup buttermilk and heat through, then set aside.
- Drain the potatoes and place 4 ounces cream cheese in the bottom of a large mixing bowl. Add the hot, drained potatoes on top of the cream cheese. Use a hand mixer on low speed to blend the potatoes briefly. Pour in the buttermilk mixture and add 1 1/2 teaspoons salt. Continue mixing with the hand mixer until the potatoes are smooth and whipped.
- Transfer the potatoes to a baking dish.
- Melt the remaining 1/4 cup butter in the microwave. Stir in 3 tablespoons sliced chives and pour the melted butter over the hot potatoes in the baking dish. Season with 1/2 teaspoon freshly ground black pepper to taste. Serve hot.
Notes
- To prepare ahead: Transfer the mashed potatoes as indicated in the 4th step. Cool the potatoes for 30 minutes, then cover with plastic wrap and refrigerate. When ready to serve, remove plastic wrap and heat in a 425°F oven for about 30 minutes, or until heated through. Proceed with the last step of the recipe.
Nutrition Information
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Serving
1serving
Calories
302kcal
(15%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
47mg
(16%)
Sodium
1037mg
(43%)
Potassium
843mg
(24%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
620IU
(12%)
Vitamin C
18.8mg
(21%)
Calcium
71mg
(7%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 302kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 1037mg | 43% |
| Potassium | 843mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 620IU | 12% |
| Vitamin C | 18.8mg | 21% |
| Calcium | 71mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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