Ingredients
3
pounds russet potatoes, peeled and cut into fourths
1
teaspoon salt
1/4
cup butter or margarine
2
cloves garlic, crushed
3/4
cup milk
2
tablespoons chopped fresh chives
1/2
teaspoon chopped fresh thyme leaves
1/2
teaspoon chopped fresh rosemary leaves
Salt and pepper to taste
Preparation
Place potatoes in 4-quart saucepan; add enough water to cover potatoes. Add 1 teaspoon salt. Heat to boiling; reduce heat. Simmer uncovered 20 to 30 minutes or until tender; drain. Mash with potato masher or electric mixer on low speed.
While potatoes are cooking, melt butter in 1-quart saucepan over medium-low heat. Cook garlic in butter 3 to 4 minutes, stirring frequently and being careful not to brown butter, until garlic is very soft. Stir in milk and herbs. Cook until thoroughly heated.
Add milk mixture to mashed potatoes; beat until smooth and creamy. Season with salt and pepper to taste.
