Description
Mr. L’s Mashed Potatoes are the ultimate creamy side dish perfect for any occasion, offering a cloud-like texture with a perfect balance of creamy, buttery flavor enhanced by garlic and rosemary.
Ingredients
Scale
- 3 large russet potatoes, peeled and cubed
- ½ stick (¼ cup) unsalted butter
- ⅓ cup sour cream
- ¼ cup buttermilk
- 1 teaspoon salt (adjust to taste)
- ½ tablespoon whole black peppercorns
- 2 large rosemary sprigs
- 3 to 5 cloves garlic (depending on size)
Instructions
- Thoroughly wash the russet potatoes under cold running water.
- Peel the potatoes and cut them into 1-inch cubes of uniform size.
- Place potato cubes in a large pot and cover with cold water by about 1 inch.
- Add 1 teaspoon of salt to the water, bring to a boil over medium-high heat, reduce to a simmer, and cook until potatoes are fork-tender (about 15-20 minutes).
- While potatoes are cooking, melt butter in a small saucepan over medium-low heat.
- Add whole peppercorns, rosemary sprigs, and peeled garlic cloves; simmer on low heat for 5-7 minutes, being careful not to brown the butter.
- Remove from heat and strain through a fine mesh sieve, reserving the infused butter; mince the softened garlic cloves and set aside.
- Once potatoes are tender, drain thoroughly in a colander, return to the hot pot over low heat for 1-2 minutes to evaporate excess moisture.
- Add the warm infused butter and minced garlic to the potatoes.
- Using a potato masher, begin breaking down the potatoes, adding sour cream and gradually incorporating the buttermilk until desired consistency is reached.
- Season with additional salt to taste, and add freshly ground black pepper.
- Transfer to a serving dish, create a small well in the center, pour extra melted butter, and sprinkle with chopped fresh rosemary; serve immediately while hot.
Notes
- For a lighter version, substitute half the butter with olive oil.
- Yukon Gold potatoes can replace russet potatoes for an even creamier texture.
- Greek yogurt works as a tangy alternative to sour cream.
- For dairy-free, use plant-based butter and unsweetened almond milk.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: mashed potatoes, creamy mashed potatoes, garlic mashed potatoes, easy mashed potatoes recipe, holiday mashed potatoes