Norah's Cooking Diary

Herbs Mashed Potatoes

## Sides, Episode 2 ##

Hello everyone. Welcome to Norah’s Cooking Diary.

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In this video I am going to share with you a Herbs Mashed Potatoes recipe that goes well with almost any types of roasted, baked and fried main dishes. These creamy mashed potatoes are taken to a whole new level with the addition of fresh herbs. You could enjoy these Herbs Mashed Potatoes as is or add some gravy to it to serve as a starter dish with a warm bun. It is an extremely simple and easy to prepare side dish. All the ingredients should already be readily available in your kitchen.

Several notes here to share with you:

1. I use red skin potatoes. These potatoes have a yellow flesh; they are low in starch, high in moisture and have a creamy, mildly sweet flavor. You could certainly use any other types of potatoes instead of red skin potatoes.
2. Although many people choose to peel the potato skins away before cooking or eating, I prefer to leave the potatoes skin. Just make sure you wash the potatoes well to remove all the grime that may be attached to them. The skins not only add fiber and nutrients to the dish, but also help to preserve the freshness of the potatoes by retaining their nutrients during cooking time.
3. It is recommended to use unsalted butter and then add salt to taste. If salted butter is use, you won’t be able to control the saltiness of the mashed potatoes.
4. I use fresh coriander leaves (green part only) for this recipe but you are welcome to substitute these with parsley or any other types of herbs of your choice.
5. It is recommended to add the herbs only to the mashed potatoes that are going to be serve. Don’t add herbs to all the potatoes if you believe you won’t be able to finish in one setting. In this way if there are any mashed potatoes left-over, they can be stored in a container and place in the fridge. You could heat up the mashed potatoes later using the microwave and then add the herbs before serving.