Herb-Dusted Mashed Red Potatoes
This recipe comes to us from Casey Bard, CEO of the Tacticalories Seasoning Company and friend of Montana Knife Company.
8
15 minutes
30 minutes
275
American
Side Dish
My grandmother served mashed red potatoesevery Easter Sunday, and getting them onto my plate before they disappeared was an annual battle. When I grew up, she taught me her secret: proper knife technique and generous seasoning.
This herb mashed potatoes recipe honors her wisdom while adding a custom herb blend that’ll make your Easter guests beg for seconds.
This herb mashed potatoes recipe honors her wisdom while adding a custom herb blend that’ll make your Easter guests beg for seconds.

Ingredients
- 5 lbs. of red potatoes
- 2 sticks of unsalted butter
- 1 cup of heavy cream
- 2–3 Tbsp. of your favorite herb seasoning blend
- Salt and pepper to taste
For the garnish:
- Fresh chives, finely sliced with a sharp, clean kitchen knife
- Extra herb seasoning
- Melted butter
Directions
You’ve collected your ingredients and cleaned and sharpened your favorite kitchen knife. Let’s get to cooking these herb red potatoes:
- Start by prepping your potatoes properly. Using a sharp, clean kitchen knife, cut them into uniform 1–2-inch chunks. Consistency in size is key for even cooking — this is where your knife skills really matter.
- Fill a large pot with cold water and add your cut potatoes and a generous salt pinch. Bring to a boil over high heat.
- Cook until the potatoes are fork-tender, about 20–30 minutes. You should easily pierce them with the tip of your knife.
- Drain the potatoes thoroughly and return them to the pot. Add your butter to the hot potatoes and begin mashing. The heat helps the butter incorporate smoothly.
- Pour in the heavy cream gradually while continuing to mash. Add your herb seasoning blend, salt, and pepper. Mix until you achieve your desired consistency.




























































