Skip to main content
Epicurious
Bon Appétit

Whipped Potatoes with Herbs

4.4

(4)

Recipe information

  • Yield

    Makes 4 cups

Ingredients

1 1/2 pounds russet potatoes, peeled, quartered
5 garlic cloves
1/2 cup (1 stick) butter, room temperature, cut into pieces
1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)

Preparation

  1. Step 1

    Cook potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot.

    Step 2

    Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy. Stir in herbs. Season with salt and pepper; serve.

TagsRusset PotatoPotatoRoot VegetableVegetableGarlicSideDinnerNut FreeGluten FreeVegetarianEasyQuickWeeknight Meals5 Ingredients or FewerSimmerElectric MixerStand MixerBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.