Another creation for our second Thanksgiving, these potatoes were completely last minute. We remembered as the Fresh Green Bean Casserole was going into the oven that we hadn’t yet made the mashed potatoes. So, of course, I decided to try something different with the 40 minutes I had left to create. I’m so glad I did. I used four lovely large red potatoes (skins on) from our CSA box, but this could work well with an equivalent amount of golden or Russets.
Creamy Herb Mashed Potatoes
Ingredients for 4-6 servings
4 large red potatoes, cubed
4 ounces cream cheese, softened
1/4 cup butter or margarine, softened
1 tablespoon garlic, minced
1 tablespoon Italian seasoning
1 tablespoon House seasoning, or salt and pepper to taste
3/4 cup Easy Slow Cooker Vegetable Broth
Place cut potatoes in a stockpot of water and add a dash of House seasoning.
Place the pot over high heat and bring to a boil. Continue to boil until potatoes are tender, about 20 minutes.
Meanwhile, mix remaining ingredients, except vegetable broth, in a small bowl.
When potatoes are tender, strain and place hot potatoes in a large bowl.
Mash with a potato masher.
Mix in cream cheese herb mixture and vegetable broth. Serve.
These potatoes were incredible. I’m still a fan of our usual mashed potatoes, but these were a refreshingly herby version. Goose (our youngest) went absolutely nuts for them. I think she had 2 adult servings herself. All of the adults liked them. Bug thought they were “too spicy” (herby), but she has a potato aversion anyway, so it may’ve just been that. Delicious and definitely a repeat.
This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can’t Wait to Try, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, and Ultimate Recipe Swap.