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.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||2 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||4 g|