Mashed Potatoes with Salted Herbs from Bas-du-Fleuve
Easy, you say! Yes, but many people ask us whether to use jarred or dehydrated salted herbs and how much. While we’re talking about mashed potatoes, we’ll share our favorite variety for mashing, the Yukon Gold (yellow potato).
Preparation
10 min
Cooking
30 to 40 min
Servings
4
Ingredients
- 1 kg (6 cups) peeled potatoes, cut into quarters
- 1/2 cup milk
- 3 tbsp butter
- 1 tsp wet salted herbs (or more to taste)
- Pepper to taste
Preparation
- Place the potato quarters in a saucepan and cover with cold water.
- Bring the water to a boil, then reduce heat to medium. Cook uncovered for 20 to 25 minutes or until the potatoes are tender. Drain and return to the saucepan.
- Using a potato masher, mash with the butter. Add the milk and mix until the mash is smooth.
- Add the salted herbs, pepper, and mix. Add more wet salted herbs if desired.
