Mashed potatoes get a flavor boost here with the welcome addition of freshly cracked black pepper and a mixture of flavorful herbs.
1 1/4 pounds red potatoes, quartered
1/2 cup whole buttermilk
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Est. added sugars 0g
How to Make It
Arrange potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 8 minutes or until tender; transfer to a bowl. Microwave buttermilk in a microwave-safe cup 30 seconds; pour buttermilk and oil over potatoes. Mash until mostly smooth.
Stir in parsley and the remaining ingredients; serve potatoes immediately.
Bacon and Onion Mashed Potatoes: Follow base recipe through step While potatoes cook, heat 3 slices center-cut bacon in a skillet over medium heat; cook until crisp, turning frequently. Transfer bacon to a paper towel-lined plate; cool and crumble. Add 3/4 cup chopped white onion and 1/2 teaspoon sugar to drippings in pan; cook 5 minutes. Stir bacon, onion, 3/8 teaspoon kosher salt, and 1/4 teaspoon black pepper into potatoes. Sprinkle with 1 tablespoon chopped green onions.