Gluten Free Creamy Herb Mashers

A fancy twist on traditional mashers, try this side dish at your next dinner party or home date-night.

Serves 4-6

Here’s What You Will Need:

5 Large Russet Potatoes, peeled and quartered (you can use Yukon potatoes if you prefer and leave the skins on)

2 Ounces Cream Cheese

3 T. Butter

1-2 tsp. Salt, according to your preference

1/2 tsp. Dried Thyme

1/4 tsp. Dried Rosemary

1 T. Fresh Parsley (for an extra pop of color), chopped (substitute 1 tsp. dried if you don’t have fresh)

1/2 C. Half and Half or Cream

Place the potatoes in a large pot and add enough cold water to cover them.  Cook over high heat and once the water is warm (not yet boiling) add 1 tsp. of salt.  If you add the salt too soon it can settle to the bottom and damage your pot.

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Bring the water to a boil, reduce to an active simmer,  and cook the potatoes uncovered for about five minutes or until you can easily pierce them with a fork.  You don’t want to overcook them.  Russets can become mushy easily so keep your eye on them.

Drain the potatoes and return them to the pot.  Add the butter and cream cheese.  Using either a potato masher or your hand held mixer, smash until the butter and cream cheese are completely melted.

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While mixing (or mashing by hand) add the herbs, and enough of the cream until you have the desired consistency.

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Mix in salt one teaspoon at a time and give it a taste test.  You can always add more.

Serve and enjoy!

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