Herbed Butter Mashed Potatoes

Creamy herbed butter mashed potatoes are packed with flavor and dripping with buttery decadence. 

 

These mashed potatoes are fantastic in more than just flavor. They can also be made ahead and spruced up right before serving and still be smooth and silky. Butter is drizzled over the tops of the potatoes right before serving giving them an indulgent look. As you scoop into the potatoes the butter seeps in and creates a creamy, buttery mashed potatoes that you’ll absolutely love. I, of course, used Plugra Butter in this recipe. I’m a brand ambassador for Plugra this year and for good reason: I love their butter! It has a higher fat content than your average American butter. It is like a huge treat for me. I love a good creamy butter. Only the good stuff, right?

Herbed Butter Mashed Potatoes

Cook Time25 mins

Total Time25 mins

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Servings: 8 Servings

Ingredients

• 3 lbs. Russet potatoes peeled
• 4 cups chicken broth
• 1/2 cup butter divided
• 2 cloves garlic minced
• 1 teaspoon dried basil
• 1 teaspoon dried fennel
• 1/2 cup buttermilk
• 4 oz. cream cheese
• 1 1/2 teaspoons salt
• 3 tablespoons sliced chives
• freshly ground black pepper

US Customary - Metric

Instructions

• Cut the potatoes into rough chunks, approximately 1-inch. Place chunks of potato into a large saucepan. Pour chicken broth over the potatoes and bring to a boil over high heat. Simmer until potatoes are tender, about 15 minutes.
• Meanwhile, melt 1/4 cup butter in a small saucepan over medium-low heat. Add in garlic, basil, and fennel, and let cook about 1 minute. Pour in buttermilk and heat through. Set aside.
• Drain potatoes. Place cream cheese in the bottom of a large mixing bowl and place drained potatoes over the top. Use a hand mixer to give the potatoes a little whip before pouring in the buttermilk mixture. Add in salt and mix with the hand mixer until completely whipped and smooth.
• Transfer the potatoes to a baking dish. ***At this point you can let the potatoes cool for 30 minutes, cover with plastic wrap, and refrigerate until eating time. Then simply remove the plastic wrap and heat them in a 425 degree oven for about 30 minutes until heated through. Proceed with the rest of the recipe.***
• Melt remaining 1/4 cup butter in a small bowl in the microwave. Sprinkle in chives. Pour butter over hot potatoes in the baking dish. Season with freshly ground black pepper. Serve hot.

Nutrition

Calories: 302kcal | Carbohydrates: 33g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 1037mg | Potassium: 843mg | Fiber: 2g | Sugar: 2g | Vitamin A: 12.4% | Vitamin C: 22.8% | Calcium: 7.1% | Iron: 10.6%

 

 

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