An innovative take on the classic dish of mashed potatoes.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 large russet potatoes, peeled and cut into chunks
- ½ cup salted butter, cubed
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh marjoram
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
- Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.
Nutrition Facts
| Calories | 701 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 29 g |
| Sodium | 346 mg |
| Sugars | 2 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
These were excellent! Made as written except I used dried marjoram because fresh wasn’t available. The fresh herbs were pungent and really came through as they should have. I ended up serving them with a little bit of gravy but they didn’t need it. I especially liked that this was only 2 servings since it was just the two of us this Thanksgiving. I will make this often when my herb garden is thriving. Thanks for sharing!
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