Recipe courtesy of Sandra Lee
Recipe courtesy of Sandra Lee
Watch how to make this recipe.
Mashed Potatoes
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 254
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 56 mg
- Sodium
- 371 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 254
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 56 mg
- Sodium
- 371 mg
Ingredients
Directions
- Put the potatoes in a pot and cover with cold water. Put the pot over medium-high heat and cook until the potatoes are fork tender, about 15 to 20 minutes. Drain, return to the pot and put over low heat for 3 minutes to dry the potatoes. Mash them with a potato masher.
- While the potatoes are boiling combine the cream, butter, sour cream, and rosemary and thyme sprigs in a pot over medium-low heat. Heat to a simmer, turn off the heat and let steep 10 minutes. Remove the herb sprigs and discard. Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Be careful not to overmix or the potatoes will become gummy.
