Herbed Mashed Potatoes

Last night, I threw a dinner party for some friends, determined to take lots of pictures of the food for my brand-spanking-new blog. Ironically, the most well-documented dish, the strawberry mousse, also needs the most work, while the biggest hit of the evening, the herbed mashed potatoes, is apparently the one item I forgot to photograph. So, apologies for the lack of mouth-watering imagery; hopefully you’ll take my word for it and try these mashed potatoes for yourself.

Herbed Mashed Potatoes
So good, they don’t even need gravy – but don’t let that stop you!

8 potatoes
3 tbsp butter
about 1/3 cup 1% milk
1/2 tsp dried chives
1/2 tsp ground green peppercorns
1/4 tsp thyme
1/4 tsp basil
1/4 tsp oregano
1/4 tsp rosemary
1/4 tsp marjoram
2 tsp salt, plus more to taste

1. Peel potatoes and cut into chunks. Add to medium pot with 2 tsp salt and water to cover.
2. Bring potatoes to boil, then simmer until fork tender. Drain.
3. Mash potatoes with beaters or hand masher. Add butter.
4. Add milk a bit at a time, beating in between additions, until potatoes reach a creamy consistency.
5. Add herbs and seasonings and salt to taste. Stir with spatula to combine. Serve.

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