Baked Garlic Mashed Potatoes with Herbs
Servings 8
Calories 160kcal
Equipment
- 3-quart pot with lid
- 2 quart baking dish, greased
- hand mixer
Ingredients
- 2-3 pounds Yukon Gold potatoes scrubbed, peeled, and cut into 1-inch chunks
- 4 cloves garlic peeled
- water
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cup plain yogurt or sour cream
- ¼ cup grated Parmesan cheese
- 1 sprig fresh thyme leaves removed
- 2 sprigs fresh parsley chopped
- 3 leaves fresh sage chopped
- ¼ teaspoon paprika
- 3 chives chopped
Instructions
- Preheat the oven to 350° F/175° C.
- In the 3-quart pot, cover the potatoes and garlic with water, add salt, and bring to a boil. Reduce heat to medium and cook until potatoes are fork tender, about 20 minutes. Drain.
- Stir the butter into the drained potatoes, then add the yogurt and Parmesan cheese. Whip with the hand mixer, then stir in the thyme, parsley, and sage.
- Spread in the prepared baking dish, then sprinkle on the paprika. Bake in the preheated oven until heated through, about 15 to 20 minutes.
- Sprinkle the chopped chives over the potatoes and serve hot.
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 360mg | Potassium: 531mg | Fiber: 3g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 24mg | Calcium: 89mg | Iron: 1mg