Herb-Dusted Mashed Red Potatoes
Grandma’s secret mashed red potatoes recipe: Proper knife skills, generous seasoning, and a custom herb blend make this Easter side dish irresistible.
Herb-Dusted Mashed Red Potatoes
This recipe comes to us from Casey Bard, CEO of the Tacticalories Seasoning Company and friend of Montana Knife Company.
8
15 minutes
30 minutes
275
American
Side Dish
My grandmother served mashed red potatoesevery Easter Sunday, and getting them onto my plate before they disappeared was an annual battle. When I grew up, she taught me her secret: proper knife technique and generous seasoning.
This herb mashed potatoes recipe honors her wisdom while adding a custom herb blend that’ll make your Easter guests beg for seconds.
Ingredients
- 5 lbs. of red potatoes
- 2 sticks of unsalted butter
- 1 cup of heavy cream
- 2–3 Tbsp. of your favorite herb seasoning blend
- Salt and pepper to taste
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- Fresh chives, finely sliced with a sharp, clean kitchen knife
- Extra herb seasoning
- Melted butter
Directions
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Start by prepping your potatoes properly. Using a sharp, clean kitchen knife, cut them into uniform 1–2-inch chunks. Consistency in size is key for even cooking — this is where your knife skills really matter.
Fill a large pot with cold water and add your cut potatoes and a generous salt pinch. Bring to a boil over high heat.
Cook until the potatoes are fork-tender, about 20–30 minutes. You should easily pierce them with the tip of your knife.
Drain the potatoes thoroughly and return them to the pot. Add your butter to the hot potatoes and begin mashing. The heat helps the butter incorporate smoothly.
Pour in the heavy cream gradually while continuing to mash. Add your herb seasoning blend, salt, and pepper. Mix until you achieve your desired consistency.
