I confess: I love potatoes. Like, I’d give them a Valentine’s Day present and take them out to dinner if I could. But…I’ve never been a big fan of mashed potatoes. It’s definitely not about taste, but more about texture. I just can’t get down with potatoes that aren’t mashed just right. And it can be hard to do it right. This recipe though? It has made me come around, and my daughters can’t get enough of it. Even baby Juliza.
- 3 medium potatoes, cubed
- Â¼ cup Country CrockÂ® Spread
- Â¼ cup milk
- Â¼ tsp. salt
- Pinch ground black pepper
- Pinch garlic powder
- 2 sprigs fresh dill
- 2 sprigs fresh basil
The first, and one of the most important, steps is to cube the potatoes pretty small. This makes it a lot easier to mash them later without a lot of lumps and chunks.
Cover the potatoes with water in saucepan and bring them to a boil over high heat. Reduce to low heat and simmer uncovered for about 15 minutes or until potatoes are very tender. Drain the water.
Return potatoes to the pan and mash them. I personally like to use a large metal spoon with holes in it because I can press down on a lot of potatoes at once. Add milk, salt, pepper and garlic powder.
And this is the next important step. Add the Country CrockÂ® to make the potatoes creamy, buttery and perfect.
Then mix in your fresh herbs, and save a bit to use for garnish. I used dill and basil, but realistically, you can use whatever you have on hand. Dill, though, is a great flavor to add to potatoes.
Honestly, these potatoes are hard to mess up and really delicious. They’re a great beginning to any meal, and they’re so good and flavorful that you’ll never need to cover them with gravy.