“Adding buttermilk and rosemary makes a deliciously different variation of the standard mashed potato recipe.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepot over high heat, bring the three pounds of potatoes, and enough salted water to cover, to a boil. Reduce heat to medium; cover. Cook 15 minutes more, or until potatoes are tender.
  2. Drain and return potatoes in pot.
  3. Meanwhile, in a separate pot over medium heat, cook 1/4 cup butter for 30 seconds. Add the chopped garlic and rosemary; cook 2 minutes.
  4. Stir in 1 1/2 cups buttermilk and cook 2 more minutes, or until heated through. Add to the potatoes that have been drained.
  5. Using a hand masher or potato ricer, mash potatoes with buttermilk mixture until smooth. Stir in the chopped chives and serve.

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