Herbed Buttermilk Smashed Potatoes

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 50 minutes

Ingrédients

1-1/2 lbs red or yellow potatoes, skins on, washed and scrubbed ¹

4 Tbsp unsalted butter, plus more for serving

3/4 cup buttermilk, at room-temperature

1/2 Tbsp fresh rosemary, removed from stems and minced ²

1 Tbsp fresh thyme, removed from stems and minced ²

1-2 Tbsp fresh parsley, finely chopped

1/4 cup sour cream

1 Tbsp fresh chives, finely chopped for serving

Kosher salt and freshly-ground black pepper, to taste

Instructions

Place the potatoes in a large pot. Cover with cold, generously salted water and bring to a boil. Turn the heat down to low and simmer for 20-30 minutes until the potatoes are tender and can be easily pierced with a fork. Drain, return to the pot, or place in a large mixing bowl.

Meanwhile, heat the butter in a small saucepan over low heat until melted. Stir in the buttermilk until just warmed through (it shouldn’t be hot enough to scald the milk – it will curdle). Promptly remove from the heat and stir in the herbs. ³

With a potato masher or large fork, smash the potatoes until they are mostly broken down, then drizzle on the buttermilk mixture and mash until combined. Stir in the sour cream.

Season with salt and pepper, to taste. Serve warm with extra butter and a sprinkle of fresh herbs. Enjoy!!