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March 28, 2016

Black Pepper and herb mashed potatoes

This was a Cooking Light Magazine hit at our last Cooking Light Dinner Club.

Serves 4


1 1/4 pounds red potatoes, quartered
1/2 cup whole buttermilk
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 1/2 teaspoons fresh tarragon, chopped
1/2 teaspoon Kosher salt
1/2 teaspoon cracked black pepper


Arrange potatoes in a microwave safe dish, cover and microwave at high for 8 minutes or until tender. Pour buttermilk and oil over potatoes. Mash until smooth. Stir in parsley and the remaining ingredients.

Posted by terri at March 28, 2016 10:55 PM