Monday, April 18, 2011

Herbed Mashed Potatoes

Herbed Mashed Potatoes
Recipe from

3 large potatoes (Idaho or russet)
about 2/3 cup Basic Chicken Stock or low-sodium canned
salt to taste
freshly ground black pepper
¼ cup freshly chopped herbs (thyme, chives, sage or parsley
2 tablespoons low-fat sour cream

Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes depending on the size of the potatoes. Drain.

Bring the stock to a boil, and turn down to a simmer.

Mash the potatoes with a potato masher or fork, or use a food mill. Slowly add the stock until the desired consistency is reached.

Adjust the salt and pepper to taste. Fold in the sour cream and herbs.

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