Mr. L's Mashed Potatoes
Pillow cloud of mashed potato.
You start by adding rosemary, peppercorns and peeled garlic cloves to salted water.
Bring it to a boil. (What's wrong with Amanda's pot? Don't put All Clad LTD in the dishwasher, that's what!)
Cutting the taters into chunks. Mr. L leaves the size up to you so we went with 1-inch cubes.
Butter, buttermilk and sour cream making their way to the starting gates.
The potatoes are dropped into the boiling water, which is a little unconventional. Usually potatoes start in cold water and are brought to a boil. Didn't seem to make a difference. Use some...
In goes the butter-buttermilk-sour-cream triumvirate.
Merrill holds onto the pot handle so it doesn't slip from the incredible force of Amanda's mashing...
Merrill gives it one last mashing. By the way, you can squash the peppercorns with the masher or leave them whole.
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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. - La452 - La452
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 & M - A&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
- 3-5 cloves garlic (depending how big they are)
- Put all the dairy in a dish and allow it to come to room temperature
- 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.
- 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.
- 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!
- Your Best Mashed Potatoes Contest Finalist!
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4 months 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.
over 1 year ago zoemetrouk
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.
over 1 year 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.
over 1 year 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)
over 2 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!
over 3 years ago notmuchofacook
YUM!
over 3 years ago crispywaffle
I love that these are totally classic, but that the peppercorns add a little twist.
over 3 years ago hleecarr
Nummers!
over 3 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
over 3 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.
over 3 years ago mariaraynal
Great recipe -- love the addition of rosemary.
over 3 years ago gabrielaskitchen
Simple and classic, I love it! (P.S. Using up the buttermilk in my fridge tonight with this recipe!)
over 3 years ago nannydeb
I would have myself a big steamin' helpin' of those!
over 3 years ago AmyW
Gorgeous mashers!
over 3 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.