Seasoned Mashed Potatoes
This quick and easy side dish is kid-friendly and wonderful for company dinners, holidays or on your regular meal menu. The seasonings are what make this dish special. Gluten free.
Ingredients
- 6-8 medium Russet potatoes
- 4 tbsp. unsalted butter divided use
- 1/3 to 1/2 cup milk as needed
- garlic salt
- pepper
- paprika
- dill weed
- parsley
- chives
Instructions
- Peel potatoes and cut in chunks.
- Place in a large stock pot filled with water.
- Boil until potatoes are fork tender—about 15 minutes.
- Drain.
- Add 2 tablespoons butter and mash potatoes with a potato masher.
- Stir in milk, as needed to make potatoes creamy, but NOT soupy.
- Grease a 2-qt. casserole dish.
- Spread mashed potatoes in dish.
- Cut slivers of butter from the remaining 2 tablespoons butter and spread over top of mashed potatoes.
- Sprinkle seasonings generously over top of potatoes.
- Bake at 350° for about 5-10 minutes, until butter melts and casserole is hot.
Notes
NOTE: I give the ingredients above as a base line to start. For these pictures, I used 8 pounds of unpeeled red potatoes, 1 stick (8 tbsp. unsalted butter) and about ½ cup 2% milk to make the mashed potato base. I made two layers of mashed potatoes. Each layer was topped with butter, garlic salt, paprika, dill weed, pepper, parsley and chives. I used 4 tbsp. butter to layer on top of the potatoes (two tablespoons on top of each layer). I sprinkled the seasonings lightly over each layer.
NOTE: Your preparation time will be cut in half when using red potatoes since you only have to wash them, not peel them.
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