I know that Thanksgiving is almost knocking at the door, but I couldn’t let the holiday go by without sharing one of my favorite dishes of all time with you. In between moving, not having internet, and not having time to get anything up on the blog, this site has been pretty quiet. Forgive me? I almost thought I’d just let Thanksgiving pass and start into Christmas next week. But if you are still working on your Thanksgiving menu, or want to really perfect your mashed potatoes(because lets be honest, does Thanksgiving even exist without mashed potatoes?), you need this recipe.
This is a mashed potato that is so good it can stand on it’s own two feet. No gravy required. It’s made with ever chic browned butter, garlic, and a heap of herbs. I love to mix rosemary, sage, and oregano in this specific dish, but any herb combo would be great, regardless. There is so much flavor in these potatoes and they are so rich and creamy. I even have a potato-hating brother in law that will eat these, and that’s saying something.
If you have one good mashed potato recipe in your arsenal, let it be these.
- 2½ lbs Potatoes, peeled(russets are my favorite, but yukon golds are delicious too. If you use golds, you can leave the skin on for a more rustic dish), and cut into 1" cubes
- 6 T. Salted Butter, divided
- 1½ T. Chopped Herbs(I prefer a blend of rosemary, sage, and oregano)
- 1½ t. Garlic, minced
- 1½ t. Coarse Salt
- 2 dashes White Pepper
- ¾ C. Milk(or cream for an even more decadent mashed potato)
- Place the cubed potatoes in a stock pot. Fill pot with enough water to cover the potatoes by about 1½". Place on high heat and bring to a boil. Reduce heat to medium and let simmer for 12-15 minutes, or until potatoes are tender and can easily be pierced with a fork. Don't cook too long or they will become water logged and make the finished product mushy. Drain potatoes and put them back in the pot, covering with a lid.
- In a small saute pan, heat 4 T. of butter on medium high heat. Melt butter and continue cooking until is starts to foam. After a minute, the butter will start to brown and develop a nutty aroma. As soon as the butter is a rich brown, remove from the heat and immediately add the herbs and garlic, swirling them around in the butter. Let sizzle for 30 seconds and pour the butter over the mashed potatoes.
- Add the salt, pepper, and milk to the potatoes and beat with an electric mixer until smooth and creamy. Adjust seasonings, if needed.
- In the same pan used to brown the butter, add the remaining 2 T. of butter and brown in the same method.
- Spoon the mashed potatoes into a serving dish and drizzle the browned butter over the top.
- Garnish with a sprig of an herb, if desired.
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