Skin-on Creamy Mashed Potatoes
Here is a nice basic recipe for a savory mashed potato. In this version, I like to leave the skins on for the extra nutritional value.
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 6
vegetarian
meatless
poach
vegetables
side dish
potato
american
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 teaspoon dried oregano
- pepper
- 1/4 cup sour cream
- 1/4 teaspoon dried basil
- 6 medium russet potatoes cubed
- 1/4 cup unsalted butter softened
- 1 tablespoon italian parsley chopped
- Carbohydrate 41.8222208333333 g
- Cholesterol 56.8454166666667 mg
- Fat 21.5004108333333 g
- Fiber 2.89904573114713 g
- Protein 6.89082208333333 g
- Saturated Fat 12.8758968333333 g
- Serving Size 1 1 Serving (311g)
- Sodium 77.8565833333333 mg
- Sugar 38.9231751021862 g
- Trans Fat 2.27902420833333 g
- Calories 378 calories
Bring a large pot of lightly salted water to a boil. Add the cubed potatoes and boil for 10-15 minutes, until fork-tender. Drain the potatoes in a colander. Transfer potatoes to a mixer with the whip attachment in place. Add the milk, butter, sour cream, basil, oregano, salt & pepper. Whip for several minutes, just until potatoes are creamy in texture. Sprinkle with chopped fresh parsley, if desired.
