Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Meanwhile, heat the milk in a saucepan over low heat until hot. When the potatoes are done, drain the water and transfer the potatoes to a pot. Add the hot milk and mash to the desired consistency. Stir in the chives, tarragon, and salt. Serve with a teaspoon of butter on top of each serving.
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|Serving Size: 1 Serving (148g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (30%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 10.2mg||3 %|
|Sodium 37.4mg||1 %|
|Potassium 597.9mg||16 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 21.6g|
|Protein 2.9g||4 %|
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Calories per serving: 153
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