by La452
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3
large russet potatoes - peeled and cubed
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1/2
stick unsalted butter
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1/3 cup
sour cream
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1/4 cup
buttermilk
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1 teaspoon
salt (to taste)
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1/2 tablespoon
whole black peppercorns
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2
large rosemary sprigs
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3-5
cloves garlic (depending how big they are)
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Put all the dairy in a dish and allow it to come to room temperature
Ask the hotline about this step!Fill a large pot 2/3 full of salted water. Add the peppercorns, garlic and rosemary. Bring to a rolling boil and remove the rosemary, then add the potatoes.
Ask the hotline about this step!Boil until the potatoes are very soft, then drain them and put them back in the pot - garlic and peppercorns and all. Let them sit and steam for about 5 minutes.
Ask the hotline about this step!Add the dairy and mash until creamy. I use a hand masher but you could use a hand mixer as well. Serve with a steak and a big glass of good red wine!
Ask the hotline about this step!Delicious, but any garlic flavor was completely lost. Next time I'm going to try pan roasting the garlic to bring out more flavor. Had to add more sour cream as well (I used low fat) as the potatoes came out a bit dry.
These are my new favorite mashed potatoes! I served them on Thanksgiving, where they received, unanimously, rave reviews. Plus, the cooking water is so fragrant . . . . It's just lovely in bread. ;o)
hello! we had these for dinner last night and thought they were super fly! loved the buttermilk/sour cream combo! thanks for the great recipe!
YUM!
I love that these are totally classic, but that the peppercorns add a little twist.
Love It! Great recipe, Mr L!
Did you know if you don't happen to have buttermilk you can just add some vinegar to your milk & it will curdle.
Sonar
These were delicious, my only complaint is that the peppercorn seemed to dominate the flavor a little too much for my taste.
Great recipe -- love the addition of rosemary.
Simple and classic, I love it! (P.S. Using up the buttermilk in my fridge tonight with this recipe!)
This sounds like an Austin, Tx kind of dinner!! Don't forget the nice glass of Cabernet Sauvignon....CONSTANT- Diamond Mountain Vineyard is a great choice to pair with a great piece of meat.
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You start by adding rosemary, peppercorns and peeled garlic cloves to salted water.
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Bring it to a boil. (What's wrong with Amanda's pot? Don't put All Clad LTD in the dishwasher, that's what!)
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Cutting the taters into chunks. Mr. L leaves the size up to you so we went with 1-inch cubes.
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Butter, buttermilk and sour cream making their way to the starting gates.
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The potatoes are dropped into the boiling water, which is a little unconventional. Usually potatoes start in cold water and are brought to a boil. Didn't seem to make a difference. Use some kind of slotted spoon to carefully scoop the potatoes into the water -- you don't want the boiling water splashing onto you.
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In goes the butter-buttermilk-sour-cream triumvirate.
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Merrill holds onto the pot handle so it doesn't slip from the incredible force of Amanda's mashing...
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Merrill gives it one last mashing. By the way, you can squash the peppercorns with the masher or leave them whole.
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Pillow cloud of mashed potato.
We love Mr. L's mashed potatoes. I made them last night with a rib roast and they were perfect. Thank you. This will be my new recipe for scrumpttuous mash.