Mashed Potatoes with Roasted Garlic & Herbs
Ingredients
2½ pounds russet potatoes, washed and peeled (about 5-6 potatoes)
½ teaspoon salt
4 tablespoons butter, salted
½ cup whole milk
Garlic Herb Seasoning
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
Freshly ground black pepper, to taste
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Instructions
Peel and cut the russet potatoes into 1-inch cubes. Place the cubed potatoes in a colander and rinse well with cool water.
Place the rinsed potatoes in a pot and add enough water to cover the potatoes by one inch. Season the water with ½ teaspoon salt. Cover the pot and bring it to a boil over high heat. Boil the potatoes until they are VERY tender, about 7-10 minutes.
Drain the cooked potatoes in a colander then rinse briefly with hot water.
Add butter, milk, and garlic herb seasoning to the pot used to boil the potatoes. Stir and heat over low until the butter has melted and the milk is hot.
Transfer mixture and potatoes to the Stand Mixer Bowl. For creamier mashed potatoes, use the Whisk Attachment. For chunkier smashed potatoes, use the Paddle Attachment. On medium speed, mix potatoes until they are mostly mashed. Then switch to a higher speed to whip potatoes briefly, 1-2 minutes, until they are light and fluffy. Add more salt to taste, if needed.
Serve as a side with any savory meal and enjoy!
