Buttery Mashed Potatoes

Name: Buttery Mashed Potatoes
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 3.3 pounds (1.5 kilograms) yellow flesh potatoes; 6 cloves garlic; 1 sprig rosemary; Kosher salt; 1/2 cup (113 grams) butter; 1/2 cup (125 milliliters) 35% cream; 1/2 cup (125 milliliters) buttermilk or sour cream; 3 tablespoons prepared horseradish

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Level: Easy

Total: 30 min
Active: 10 min

Yield: 6 to 8 servings

What's better than creamy, buttery potatoes for the holidays? We say nothing!

Level: Easy

Total: 30 min
Active: 10 min

Yield: 6 to 8 servings

Ingredients

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3.3 pounds (1.5 kilograms) yellow flesh potatoes

6 cloves garlic

1 sprig rosemary

Kosher salt

1/2 cup (113 grams) butter

1/2 cup (125 milliliters) 35% cream

1/2 cup (125 milliliters) buttermilk or sour cream

3 tablespoons prepared horseradish

Directions

Peel and quarter the potatoes and trim the ends off the garlic. Add the potatoes and garlic to a large pot, cover with cold tap water, add in the rosemary sprig, season well with salt and bring to a boil over medium-high heat. Cook the potatoes until tender, 15 to 20 minutes.
Meanwhile, add 1/4 cup of the butter into a small saucepan over medium-low heat and bring to a simmer. Cook the butter, stirring frequently, until golden brown flecks appear and the butter smells nutty. Turn the heat down to low and add in the remaining 1/4 cup butter to melt. Stir in the cream.
Drain the potatoes, remove the sprig of rosemary and return the potatoes and garlic to the pot. Roughly mash with a potato masher, then add the brown butter mixture, buttermilk or sour cream and horseradish. Using a hand mixer, beat the potatoes just until smooth and creamy and season well with salt.
Cover and keep warm over low until ready to serve.