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Black Pepper and Herb Mashed Potatoes

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 3/4 cup)

Mashed potatoes get a flavor boost here with the welcome addition of freshly cracked black pepper and a mixture of flavorful herbs. 

Ingredients

  • 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

Nutrition Information

  • calories 180
  • fat 8 g
  • satfat 1.6 g
  • monofat 5.2 g
  • polyfat 0.9 g
  • protein 4 g
  • carbohydrate 24 g
  • fiber 3 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 298 mg
  • calcium 54 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.

  2. Stir in parsley and the remaining ingredients; serve potatoes immediately.

  3. 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.

  4. Serves 4 (serving size: 3/4 cup)

  5. CALORIES 212; FAT 5g (sat 3g, mono 2g, poly 9g); PROTEIN 6g; CARB 28g; FIBER 3g; SUGARS 5g (est. added sugars 1g); CHOL 9mg; IRON 1mg; SODIUM 341mg; CALC 58mg

  6. Broccoli and Cheddar Mashed Potatoes: Follow base recipe through step While potatoes cook, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add 1 cup prechopped broccoli florets to pan; cook 2 minutes, stirring frequently. Add 2 teaspoons fresh lemon juice and 2 teaspoons water to pan; cover, reduce heat, and cook 4 minutes or until tender. Stir broccoli, 1 1/4 ounces shredded cheddar cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper into potatoes. Serves 4 (serving size: 3/4 cup) CALORIES 239; FAT 2g (sat 8g, mono 7g, poly 2g); PROTEIN 6g; CARB 25g; FIBER 3g; SUGARS 4g (est. added sugars 0g); CHOL 13mg; IRON 1mg; SODIUM 358mg; CALC 123mg

  7. Spinach and Garlic Mashed Potatoes: Follow base recipe through step While potatoes cook, heat 1 1/2 teaspoons olive oil in a large skillet over medium heat. Add 2 teaspoons minced fresh garlic to pan; cook 1 minute or until fragrant. Add 2 cups chopped fresh spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir spinach mixture, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper into potatoes. Serves 4 (serving size: 3/4 cup) CALORIES 199; FAT 7g (sat 8g, mono 4g, poly 1g); PROTEIN 4g; CARB 25g; FIBER 3g; SUGARS 3g (est. added sugars 0g); CHOL 3mg; IRON 2mg; SODIUM 310mg; CALC 68mg