Garlic & Parsley Mashed Potates
Thick, herb filled mashed potatoes
Servings: 6
Calories: 275kcal
Equipment
- Potato Masher or Hand Mixer
Ingredients
- 2 1/2 lb russet potatoes, roughly 3 large potatoes
- 3 tbsp salted butter
- 1/3 cup sour cream
- 3 oz cream cheese
- 1 1/2 tsp salt, can partially sub with seasoning or garlic salt
- 1 tsp black pepper
- 4 cloves garlic, peeled and grated or shredded
- 1 tbsp parsley, finely chopped
Instructions
- Begin by washing the potatoes and cutting them into equal chunks. I usually cut them into thirds and then cut those chunks in half.
- Toss them in a pot of boiling water and let them come back to a boil, checking them after about 8 minutes with a fork to see if they are soft enough to pierce most of the way through. Timing depends on the size of the potatoes.
- When they're cooked enough to stick a fork through, drain them, throw them in a large bowl, and toss in all the remaining ingredients.
- Either manually or with a mixer, mash the ingredients into the potatoes until you've got the constancy you desire. Try not to mash them too much as they will become gluey!
- Serve hot with your favorite gravy or toppings!
Notes
Macronutrients: 35g carb, 12.5g fat, 5g protein
- I prefer to keep my potato skins on as they add nutrition and texture, but feel free to partially or fully peel them.
- It's not very common that people like gluey potatoes, so really watch out not to mash or mix yours too much. This can be challenging for those who want perfectly smooth taters.
- This version of mashed potatoes is very thick! If you like the idea of the flavors but not the thick texture, add in more butter and some milk to loosen it up.
- I like the flavor of both cream cheese and sour cream, so I mix both in. If you'd prefer to use less ingredients, I suggest cutting the cream cheese out and just using sour cream.