Buttery mashed potatoes

This deliciously buttery mash, flavoured with garlic, rosemary and horseradish, makes a great side for a dinner gathering.

Credit: Mary Makes It Easy

• serves

  6

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1.5 kg (3.3 lbs) yellow flesh potatoes
• 6 garlic cloves
• 1 sprig rosemary
• Kosher salt
• ½ cup (113 g) butter, divided
• ½ cup (125 ml) 35% cream
• ½ cup (125 ml) buttermilk or sour cream
• 2 tbsp + 1 tsp (or to taste) prepared horseradish

Instructions

1. Peel and quarter the potatoes and trim the ends off the garlic. Add the potatoes and garlic to a large pot, cover with cold tap water, add in the rosemary sprig, season well with salt and bring to a boil over medium-high heat. Cook the potatoes until tender, about 15 to 20 minutes.
2. Meanwhile, add ¼ cup of the butter into a small saucepan over medium-low heat and bring to a simmer. Cook the butter, stirring frequently, until golden brown flecks appear and the butter smells nutty. Turn the heat down to low and add in the remaining ¼ cup of butter to melt. Stir in the cream.
3. Drain the potatoes, remove the sprig of rosemary, and return the potatoes and garlic to the pot. Roughly mash with a potato masher then add the brown butter mixture, buttermilk or sour cream, and horseradish. Using a hand mixer, beat the potatoes just until smooth and creamy and season well with salt.
4. Cover and keep warm over low until ready to serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.