Tuscan Herbed Mashed Potatoes

Infused with Tuscan herbs, and whisked with extra virgin olive oil instead of butter, this decadent side is packed with deliciousness.

Who doesn’t love mashed potatoes? No one, we sincerely hope (at least no friend of ours). Perfect for scooping up sauce, accompanying a rich stew, or on the side of a fresh grilled fish – there are really very few dishes that aren’t elevated by a generous serving of creamy mashed taters.

And while we love the classic version – heck, we even have the ULTIMATE recipe right here on Honest Cooking – we’re love to mix it up and try something new. Like this Italian-inspired spin, featuring extra virgin olive oil instead of butter, and lots and lots of fresh herbs. It’s just as delicious as the original, just with a little bit of a twist.

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How to Make Tuscan Herbed Mashed Potatoes

Make the Tuscan Herb Paste

1. Combine the fresh basil, rosemary, parsley, thyme, sage, and crushed red pepper in a blender or food processor.
2. Add the olive oil and blend until smooth.

Prepare the Potatoes

1. Place the peeled and halved potatoes in a large pot of salted water.
2. Bring to a boil and cook until the potatoes are fork-tender, about 20-25 minutes. Drain thoroughly.

Infuse the Milk

1. In a small saucepan, combine the whole milk and 1/4 cup olive oil. Add 2-3 sprigs of rosemary or thyme from the herb paste ingredients.
2. Bring to a light boil over medium heat, then reduce to a simmer for 3 minutes. Remove from heat and let sit, covered, on a warm plate to infuse while the potatoes finish cooking.

Mash the Potatoes

1. Mash the cooked potatoes using a potato masher or ricer until smooth.
2. Strain the infused milk to remove the herbs and gently warm if necessary.
3. Add the herb paste, white pepper, kosher salt, and the infused milk to the mashed potatoes.

Finish and Serve

1. Whisk the mixture until smooth and creamy. Adjust seasoning with additional salt or pepper if needed.
2. Serve warm as a side dish.

Recipe Notes

Make the herb paste a day in advance to save time.

For a richer dish, drizzle extra olive oil over the potatoes just before serving.

If you like garlic flavor, add a clove of roasted garlic to the mashed potatoes, or to the milk as it infuses.

101 Guide to Succeeding with Tuscan Herbed Mashed Potatoes

• Potato Selection: Use starchy potatoes like Russets or Yukon Golds for fluffier results.
• Mash Texture: Avoid over-mixing to prevent gummy potatoes. Use a ricer for the smoothest consistency.
• Herb Infusion: Infusing the milk with olive oil and herbs adds depth of flavor. Ensure you don’t boil the milk too aggressively to avoid scorching.
• Customization: Adjust the herbs in the paste to your preference—less sage for a milder flavor, more basil for brightness.
• Storage and Reheating: Store leftovers in an airtight container and reheat gently, adding a splash of milk to restore creaminess.

Tuscan Herbed Mashed Potatoes

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• Author: Honest Cooking
• Total Time: 40 mins
• Yield: Serves 4-6 1x

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Description

Infused with Tuscan herbs, and whisked with extra virgin olive oil, this decadent side dish is packed with deliciousness.

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Ingredients

Units USM Scale 1x2x3x

For the Potatoes:

• 1/4 cup olive oil (60ml)
• 4 lbs potatoes, peeled and halved (approximately 8 medium potatoes)
• 1/2 cup Tuscan herb paste (see recipe below)
• 1/4 cup whole milk (60ml)
• 3/8 teaspoon white pepper
• 1 1/2 tablespoons kosher salt

For the Tuscan Herb Paste:

• 1/2 cup olive oil, extra virgin (120ml)
• 2 1/2 oz fresh basil, picked (70g)
• 1 oz fresh rosemary, picked (28g)
• 1/2 cup fresh Italian parsley, packed (15g)
• 1/2 oz fresh thyme, picked (14g)
• 1 oz fresh sage, picked (28g)
• 1/2 teaspoon crushed red pepper

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Instructions

Make the Tuscan Herb Paste

1. Combine the fresh basil, rosemary, parsley, thyme, sage, and crushed red pepper in a blender or food processor.
2. Add the olive oil and blend until smooth.

Prepare the Potatoes

1. Place the peeled and halved potatoes in a large pot of salted water.
2. Bring to a boil and cook until the potatoes are fork-tender, about 20-25 minutes. Drain thoroughly.

Infuse the Milk

1. In a small saucepan, combine the whole milk and 1/4 cup olive oil. Add 2-3 sprigs of rosemary or thyme from the herb paste ingredients.
2. Bring to a light boil over medium heat, then reduce to a simmer for 3 minutes. Remove from heat and let sit, covered, on a warm plate to infuse while the potatoes finish cooking.

Mash the Potatoes

1. Mash the cooked potatoes using a potato masher or ricer until smooth.
2. Strain the infused milk to remove the herbs and gently warm if necessary.
3. Add the herb paste, white pepper, kosher salt, and the infused milk to the mashed potatoes.

Finish and Serve

1. Whisk the mixture until smooth and creamy. Adjust seasoning with additional salt or pepper if needed.
2. Serve warm as a side dish.

Notes

Make the herb paste a day in advance to save time.

For a richer dish, drizzle extra olive oil over the potatoes just before serving.

If you like garlic flavor, add a clove of roasted garlic to the mashed potatoes, or to the milk as it infuses.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Side
• Method: Boiling
• Cuisine: Italian Inspired

Nutrition

• Serving Size: 1 cup
• Calories: 220
• Sugar: 2g
• Sodium: 420mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 10mg