Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: The best way to make mashed potatoes. Period.
I know that you think you have the best method for making mashed potatoes, and I am here to inform you that you're mistaken.
The upside is that I've got you covered with Mr. L's Mashed Potatoes. I discovered this recipe over the holidays and have become mildly obsessed, because somehow this recipe manages to circumvent or cover the prevailing sins of the mashed potatoes -- gummy, overworked etc -- and has tremendous flavor. I love that you cook your tubers with rosemary. The mix of sour cream and buttermilk is both sinful and divine. Small nit: I am not wild about the texture of whole peppercorns; the second time I made them I just went crazy heavy with freshly ground black pepper.
3 large russet potatoes, peeled and cubed
1/2 stick unsalted butter
1/3 cup sour cream
1/4 cup buttermilk
1 teaspoon salt (to taste)
1/2 tablespoon whole black peppercorns
2 large rosemary sprigs
3 to 5 cloves garlic (depending how big they are)
Photo by James Ransom