Recipe courtesy of Mary Berg
Buttery Mashed Potatoes
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 336
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 57
- Sodium
- 560
- Total: 30 min
- Active: 10 min
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
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.