The Bayonet

Found recipe here. Traditionally we have never used sour cream in our holiday mashed potatoes, so I replaced it wil half and half. Do want to try out the sour cream version sometime. The herbs were pretty, but did not really stand out in the flavor--could have used parsley for the same effect.

 

Country-Style Mashed Potatoes

• 4 pounds baking potatoes, unpeeled and cut into 1-inch pieces
• 6 large cloves garlic, peeled
• 1/2 cup half and half
• 1/4 cup turkey broth
• 4 tablespoons margarine
• 2 tablespoons finely chopped fresh rosemary or 1 teaspoon dried
• rosemary
• 2 tablespoons finely chopped fresh thyme or 1/2 teaspoon dried
• thyme leaves
• 2 tablespoons finely chopped fresh parsley

1. Place potatoes and garlic in medium saucepan; cover with water. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. Drain well.

2. Place potatoes and garlic in large bowl. Beat with electric mixer just until mashed. Beat in sour cream, milk and margarine until almost smooth. Mix in rosemary, thyme and parsley.