Recipe courtesy of Trisha Yearwood
Smashed Red-Skinned Potatoes with Herb Oil
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 22 mg
- Sodium
- 559 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 312
- Total Fat
- 18 g
- Saturated Fat
- 7 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 5 g
- Cholesterol
- 22 mg
- Sodium
- 559 mg
Ingredients
Directions
- Put the potatoes in a large pot and cover with 2 inches of water; stir in 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce the heat slightly and simmer until tender, about 12 minutes.
- While the potatoes are cooking, combine the parsley, olive oil, chives, oregano, garlic and 1/4 teaspoon salt in a blender and puree until almost smooth. If it needs more liquid, add a little water, 1 tablespoon at a time, until the mixture blends easily.
- Drain the potatoes and return to the pot. Pour in the warm milk and melted butter and coarsely mash with a potato masher. Transfer the mashed potatoes to a serving bowl and top with the herb oil.
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