Garlic and herb mashed potatoes
The perfect side for any holiday meal, great on its own, and even wonderful for breakfast.
I always make extra mashed potatoes so I can have it the next morning with a fried egg on top. If you love home fries with your eggs, give this a try. You will not be disappointed.
- 5 pounds russet potatoes
- 1 stick unsalted butter
- 1 tablespoon chopped rosemary
- 1/2 teaspoon chopped thyme
- 1/2 teaspoon chopped oregano
- 1 clove garlic, minced
- 1/2 cup buttermilk
- 2 teaspoons salt
Wash, peel and cube the potatoes, cutting them into 2-inch chunks. Rinse them and transfer them to a large pot.
Cover the potatoes with about 1 inch of cold water. Then bring the pot to a boil over a medium heat, cooking for about 20 minutes.
The potatoes are ready when they are easily pierced with a pairing knife and they slide off the knife without breaking apart. Strain the potatoes.
Warm the stick of butter in a small saucepan over a low heat. Once the butter is melted, turn the head to medium and add in the fresh herbs and garlic. Let the herbs and garlic infuse the butter for a few seconds, and then remove the pan from the heat.
Add the potatoes back to the large pan and mash them, adding in the butter while doing so. Add in the buttermilk and salt, until the potatoes are fully mashed and fluffy.
Do not over-mash the potatoes! Overworking them will make them starchy and paste-like. To keep them fluffy, just mash them enough to combine the ingredients.
Related Topics: Vegetarian