Bay Leaf Mashed Potatoes

Add savory flavor to mashed potatoes by cooking the potatoes with bay leaves.

Serves: 8
15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • Place potatoes and bay leaves in 4-quart saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until potatoes are fork tender

  • Drain and return potatoes to pan. Remove bay leaves. Add salt and white pepper. Mash with potato masher, gradually adding milk, then butter. Serve immediately

Cooking tip

Test Kitchen Tip: For even more flavor, use Kitchen Basics® Original Chicken Stock in place of water to cook potatoes.

Nutrition information

(Amount per serving)

  • 182Calories: 182Cholesterol: 17mg
  • Sodium: 354mgProtein: 3g
  • Total Fat: 6gFiber: 2g
  • Carbohydrate: 29g

Ratings & Reviews: 1

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  • Don O. on 11/26/2014

    Glad you recommended russets, these on average have a high starch low moisture profile, resulting in dry and fluffy mashed potatoes. Reds are waxy, and while OK are a high moisture, yellows a medium moisture. Chef John of Food Wishes uses the Idaho Russet Burbank, cuts in half for even boiling.

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  • Don O. on 11/26/2014

    You can boil the potatoes ahead of time, as much as 24 hours if you let cool in water and refrigerate. To keep from turning gray I recommend 1 tablespoon of lemon juice or white wine vinegar to a gallon of water.

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