Herbed Mashed Potatoes Recipe - Cooking Index
Herbed Mashed Potatoes Recipe - Cooking Index
| 6 1/2 cups | Cubed peeled baking potato - (2-3/4 pounds) | |
| 2 x | Garlic - halved | |
| 1/2 cup | 1% low-fat milk | |
| 1/2 cup | Low-fat sour cream | |
| 2 tablespoons | Minced fresh parsley | |
| 2 tablespoons | Minced fresh oregano | |
| 1 tablespoon | Minced fresh thyme | |
| 1 tablespoon | Margarine | |
| 3/4 teaspoon | Salt | |
| 1/8 teaspoon | Pepper |
Place potato and garlic in a large saucepan; cover with water, and bring to a boil. Cook 20 minutes or until very tender; drain.
Return potato mixture to pan. Add milk and remaining ingredients; beat at medium speed of a mixer until smooth. Yield: 6 servings (serving size: 1 cup).
Source:
Cooking Light, Jul/Aug 1995, page 74
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