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"Adding Italian spices to mashed potatoes adds so much flavor." — jodster52
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6 russet potatoes, peeled and cut into chunks
1 cup vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon minced garlic
I used red potatoes (that is what I had on hand) but this recipie was delicious! It was a great hit with the kids as well!
it was ok. I think it would have been better with a little milk instead of the broth. It wasnt creamy at all. I liked the spices in it though.
16 Ratings
I made these for dinner with some roast chicken and garlic rosemary green beans and they were such a hit I had to double the recipe so we could all eat a mountain of them. My husbands eyes lit up when he tried them and he said they were the best mashed potatoes he had ever eaten. Also I only had about half the spices and they were still delish.
Too many spices! I suggest cutting the spices in half even if you are using more potatoes (I used 8). I would also add some cream and butter along with the broth.
Excellent lactose free option
These had a lttle too much flavor! I used small potatos, which could have been the issue. I would suggest cutting the spices in half or using medium to large potatoes. I served it with cheesy meatloaf and italian green beans.
I will omit the vegetable broth and use milk instead when I try this again.
very good ... my family really liked the seasons and i added no salt because of the broth.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Mashed Potatoes
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 174 Calories from Fat: 3
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