Tuscan Herbed Mashed Potatoes

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.

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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5 from 4 reviews

• Author: Honest Cooking
• Total Time: 45 minutes
• Yield: Serves 6
• Diet: Omnivore, Vegetarian

Description

Decadent mashed potatoes infused with fragrant Tuscan herbs and a touch of olive oil. A perfect side for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cups (60 ml) olive oil
• 4 lbs (1814 g) potatoes
• 1/2 cups (118 ml) Tuscan herb paste
• 1/4 cups (60 ml) whole milk
• 3/8 teaspoon white pepper
• 1 1/2 tablespoons kosher salt
• 1/2 cups (120 ml) olive oil
• 2 1/2 oz (70 g) fresh basil
• 1 oz (28 g) fresh rosemary
• 1/2 cups (15 g) fresh Italian parsley
• 1/2 oz (14 g) fresh thyme
• 1 oz (28 g) fresh sage
• 1/2 teaspoon crushed red pepper

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Instructions

1. Make the Tuscan Herb Paste
2. Combine the fresh basil, rosemary, parsley, thyme, sage, and crushed red pepper in a blender or food processor. Add the olive oil and blend until smooth.
3. Prepare the Potatoes
4. Place the peeled and halved potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 20-25 minutes. Drain thoroughly.
5. Infuse the Milk
6. In a small saucepan, combine the whole milk and 1/4 cup olive oil. Add 2-3 sprigs of rosemary or thyme. 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.
7. Mash the Potatoes
8. Mash the cooked potatoes using a potato masher or ricer until smooth. Strain the infused milk to remove the herbs and gently warm if necessary. Add the herb paste, white pepper, kosher salt, and the infused milk to the mashed potatoes.
9. Finish and Serve
10. Whisk the mixture until smooth and creamy. Adjust seasoning with additional salt or pepper if needed. Serve warm as a side dish.

Notes

• For a richer flavor, use half olive oil and half heavy cream instead of all milk.
• To make ahead, prepare the herb paste and store it separately in an airtight container in the refrigerator for up to a week.
• If your potatoes are particularly starchy, you may need to add a bit more milk to achieve desired consistency.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 2
• Sodium: 400
• Fat: 15
• Saturated Fat: 3
• Unsaturated Fat: 12
• Trans Fat: 0g
• Carbohydrates: 35
• Fiber: 3
• Protein: 4
• Cholesterol: 10

Find it online: https://honestcooking.com/tuscan-herb-mashed-potatoes-recipe/

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