Mashed Potatoes with Herb Butter

Total Time:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 6 tablespoons unsalted butter, at room temperature
  • 1 tablespoon finely chopped fresh parsley
  • Kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • 3 cups milk
  • 1 bay leaf
  • 2 pounds russet potatoes (about 4)
Directions
  • Beat the butter in a small bowl with a rubber spatula until creamy. Add the parsley, 1/4 teaspoon salt and the nutmeg and mix to combine. Scrape the butter onto a piece of plastic wrap and form into a log. Wrap tightly and refrigerate until firm, at least 30 minutes, or freeze up to 1 week.

  • Combine the milk, 1 teaspoon salt and the bay leaf in a large saucepan. Peel the potatoes and cut into 1-inch pieces, adding them to the pot as you go so they don't discolor. Bring to a gentle simmer over medium heat; cook, stirring to prevent the milk from scorching, until the potatoes are very tender, 15 to 20 minutes.

  • Drain the potatoes, reserving the milk in a liquid measuring cup or bowl; discard the bay leaf. Return the potatoes to the saucepan and add all but about 1 tablespoon of the herb butter. Mash with a potato masher, gradually adding the reserved milk as needed, until creamy (you may have leftover milk). Season with salt. Transfer to a serving dish and top with the remaining 1 tablespoon herb butter just before serving.

  • Photograph by Chris Court


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes