|Nutritional Guidelines (per serving)|
|Servings: About 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These mashed potatoes are delightfully different. The apples add a hint of sweetness to the potatoes, yet the savory flavors of the herbs still shine through. Sour cream gives a rich creamy texture, but remember, you want these mashed potatoes chunky, not smooth. Apple mashed potatoes are especially good with pork.
- 1 1/2 pounds russet potatoes (peeled and cut into 1/2-inch cubes)
- 1 apples (golden delicious; peeled and cut into 1/2-inch cubes)
- 1/2 medium onion (diced)
- 1/2 teaspoon oregano (dried; crushed)
- 1/4 teaspoon thyme (dried; crushed)
- 1/4 teaspoon nutmeg (fresh grated)
- 1/8 teaspoon rosemary (dried; crushed)
- 1 1/2 cups chicken broth
- 2 tablespoons sour cream
- 1 tablespoon butter
- 1 teaspoon kosher salt (or to taste)
- black pepper (to taste)
Place the potatoes, apples, onions, oregano, thyme, nutmeg, and rosemary in a heavy saucepan with the chicken broth. Cover and simmer 20 to 30 minutes until tender. Drain off liquid, reserving for later use, and return vegetables and apples to the saucepan.
Add sour cream, butter, salt, and pepper. Coarsely mash the vegetables, leaving some large lumps. If the mashed potatoes are too dry, add a little of the reserved liquid.
If necessary, reheat over low heat while stirring constantly. Serve hot.