Mr. L's Mashed Potatoes

By • January 31, 2010 • 17 Comments



Author Notes: I am a meat and potatoes kind of guy, to the point that it worries my wife a little. These are a perfect accompaniment to beef of any ilk, in particular a perfectly grilled 2" thick prime ribeye. - La452La452

Food52 Review: Thanks to La452, we were reminded that the old-school russet makes an excellent mashed potato -- it's fluffy, soft and just loves to soak up butter. La452 adds sour cream and buttermilk, which give the potatoes a stroke of tanginess. And he boils the potatoes with peppercorns and garlic and leaves them in, so the mash is dotted with the soft black orbs. They're like little firebombs so if you don't like bursts of heat, crush them as you mash the potatoes. - A & MA&M

Serves 4

  • 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)
  1. Put all the dairy in a dish and allow it to come to room temperature
  2. Fill a large pot 2/3 full of salted water. Add the peppercorns, garlic and rosemary. Bring to a rolling boil and remove the rosemary, then add the potatoes.
  3. Boil until the potatoes are very soft, then drain them and put them back in the pot - garlic and peppercorns and all. Let them sit and steam for about 5 minutes.
  4. Add the dairy and mash until creamy. I use a hand masher but you could use a hand mixer as well. Serve with a steak and a big glass of good red wine!
Jump to Comments (17)

Tags: garlic, potatoes , rosemary

Comments (17) Questions (1)

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about 1 month ago Angela Williams

Love this recipe. I substituted whipping cream for for the buttermilk and forgot to put in the peppercorns and it still turned out great. I used roasted garlic cloves and added along with the salt and pepper when mashing. Will definitely make again.

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7 months ago wizarddrummer

If you Google best mashed potatoes you get 26,100,100 results. Of course Goople (intentional misspelling - becoming less of a fan) will limit your viewing pleasure to only the first 1,000 or so.

It's a nice recipe, and a variation I've fiddled with at some time or another in the last 50 or so years.

I tinker with potatoes quite a bit. Sometimes I use a potato ricer, most of the time I use my hand masher if I'm not using the ricer. It's a trusty gadget my mother bought in 1948 and to this day it still works as good as the day it was new when she bought it.

I might add that the stainless steel sieve, two pronged fork, ladle and spatula are still looking as good and working as well as when they were new too. That's at least 66 years because I don't have any idea of their true fabrication date - quality today is a sham.

Some Michelin Star Chefs use much higher ratio of butter than normal recipes do. Here's a decent example of a technique I dabbled with many times. http://www.youtube.com... My variation is that I cube the room temp butter in smaller chunks (it's faster w/less stirring) and incorporate it with a wooden spoon. Then, I finish with a whisk.

I live in Mexico. The stores here carry a Crema de vaca (heavy cream) that's not like the heavy cream you buy in the states that pours like a thick liquid. This cream comes out of the bottle about as thick as Jell-O cook and serve vanilla pudding - there's no pour you have to shake it pretty hard to get it out or use a spoon.

Sometimes I'll throw in some whole cloves of garlic into the boiling water than when the potatoes are done the garlic is very soft. When I have company, I pass the very soft garlic through a garlic press to get rid of the outer skin of the garlic. It puree's more easily. Sometimes I roast garlic in the oven.

The only time I ever measure anything is when I'm baking because it's more chemistry than anything else.

Sometimes I use good old Best Foods (Hellman's I think) mayonnaise or sour cream or even a small quantity of avocado. Or, fresh Basil or roasted caramelized onions or a pinch of mustard powder or egg yolks, grated parmesan or Monterrey jack, mozzarella ... you name it I've put it in there. Heck I even throw a tablespoon of Skippy creamy peanut butter in there when the mood hits.

Where I live Butter Milk is hard to come by so I when I make butter from scratch I use the butter milk for biscuits or potatoes. Yukon gold are also hard to come by as well.

Bottom line, there is NO BEST ANYTHING! If you LOVE the wonderful, fabulous, super satisfying, almighty Potato, then mix what you will into your mash as it suits you.

Sometimes just the simple butter and milk w/a little salt and pepper addition is just what the Doc ordered.

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over 1 year ago k11

Delicious! Love the gentle hint of rosemary combined with the spicy peppercorns. I used a little less than the full amount of pepper and only three medium sized garlic cloves. The potatoes had a wonderful peppery bite and a subtle background note of garlic - just right for my taste.

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over 2 years ago zoemetro uk

We love Mr. L's mashed potatoes. I made them last night with a rib roast and they were perfect. Thank you. This will be my new recipe for scrumpttuous mash.

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over 2 years ago Alamobecky

Delicious, but any garlic flavor was completely lost. Next time I'm going to try pan roasting the garlic to bring out more flavor. Had to add more sour cream as well (I used low fat) as the potatoes came out a bit dry.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

These are my new favorite mashed potatoes! I served them on Thanksgiving, where they received, unanimously, rave reviews. Plus, the cooking water is so fragrant . . . . It's just lovely in bread. ;o)

Henrykiss

almost 4 years ago arielleclementine

hello! we had these for dinner last night and thought they were super fly! loved the buttermilk/sour cream combo! thanks for the great recipe!

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over 4 years ago notmuchofacook

YUM!

Sherylbike

over 4 years ago crispywaffle

I love that these are totally classic, but that the peppercorns add a little twist.

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over 4 years ago hleecarr

Nummers!

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over 4 years ago marley16

Love It! Great recipe, Mr L!
Did you know if you don't happen to have buttermilk you can just add some vinegar to your milk & it will curdle.
Sonar

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over 4 years ago JimHero

These were delicious, my only complaint is that the peppercorn seemed to dominate the flavor a little too much for my taste.

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over 4 years ago mariaraynal

Great recipe -- love the addition of rosemary.

Gaby_by_sarah

over 4 years ago gabrielaskitchen

Simple and classic, I love it! (P.S. Using up the buttermilk in my fridge tonight with this recipe!)

Lobster_001

over 4 years ago nannydeb

I would have myself a big steamin' helpin' of those!

Amycooking

over 4 years ago AmyW

Gorgeous mashers!

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over 4 years ago dymnyno

This sounds like an Austin, Tx kind of dinner!! Don't forget the nice glass of Cabernet Sauvignon....CONSTANT- Diamond Mountain Vineyard is a great choice to pair with a great piece of meat.