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.
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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)
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).