Mashed Potatoes with Herbs


  • 2 pounds starchy potatoes (such as russets), peeled and cut into chunks
  • 1 cup milk
  • 1 (5-ounce) package soft herb cheese (such as Boursin)
  • 1/4 cup mixed chopped fresh herbs: chives, dill, and thyme
  • 1/4 cup chopped fresh flat-leaf parsley
  • Salt and pepper


In a saucepan, combine the potatoes with water to cover. Bring to a boil and cook until tender. Drain, then return the potatoes to the hot pot and mash with the milk, cheese, mixed herbs, parsley, and salt and pepper.

Make-ahead: Cool and refrigerate.

Night of: Return the potatoes to room temp before reheating gently over medium-low heat. Add a little more milk as the potatoes warm to loosen them up a bit.

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