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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 336 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 57 mg |
| Sodium | 560 mg |
Reviews
Delicious! Love the nutty brown butter and the horseradish added!
Oh yeah!!