Bring a large pot of lightly salted water to a boil. Add the cubed potatoes and boil for 10-15 minutes, until fork-tender.
Drain the potatoes in a colander. Transfer potatoes to a mixer with the whip attachment in place. Add the milk, butter, sour cream, basil, oregano, salt & pepper. Whip for several minutes, just until potatoes are creamy in texture.
Sprinkle with chopped fresh parsley, if desired.
I always use Italian flat parsley with this recipe. I find that it has more flavor than the curled variety.
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|Serving Size: 1 Serving (311g)|
|Recipe Makes: 6|
|Calories from Fat: 194 (51%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 12.9g||64 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 56.8mg||17 %|
|Sodium 77.9mg||3 %|
|Potassium 1031.1mg||27 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 38.9g|
|Protein 6.9g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 378
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