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Mashed Potatoes with Onions and Herbs

Yield: Yields about 4-1/2 cups.

These butterless potatoes get their flavor from sautéed onions and fresh herbs.


  • 2-1/2 qt. water (approximately)
  • 1 Tbs. sea salt
  • 2 lb. Idaho or Yukon Gold potatoes, unpeeled, scrubbed
  • 2 Tbs. olive oil
  • 1 small onion (about 2 oz.), sliced thin
  • 1/2 cup hot skim milk
  • 2 Tbs. mixed chopped chives, chervil, and parsley
  • Sea salt and freshly ground black pepper to taste
  • Nutmeg to taste


  • Bring the water to a boil; add the salt. Add the potatoes, reduce the heat to medium, and cook until the potatoes are tender, about 35 min. Drain immediately.
  • If you want to peel the potatoes, do this as soon as they’re cool enough to handle. (Most of the peel will be removed by the food mill.)
  • While the potatoes are cooking, heat the olive oil in a small sauté pan over low heat. Add the onion and sauté until translucent and soft, about 10 min.
  • Add the sautéed onion to the drained potatoes and grind the vegetables through a food mill using a fine mesh. Slowly add the hot milk to the potatoes, stirring constantly.
  • Grind the potatoes through the food mill again, this time using the finest mesh.
  • Add the herbs to the potatoes and season to taste with salt, pepper, and nutmeg. Keep warm in a double boiler, uncovered, until served.


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