Garlic-rosemary mashed potatoes

• servings: 6
• active time: 10 minutes
• total time: 30 minutes

Ingredients

Leaving the peels gives a rustic finish to the potatoes and cuts down on kitchen time. But they can be peeled, if preferred.

2½ pounds russet potatoes, scrubbed, cut into chunks

3 to 4 cloves garlic, peeled

3 tablespoons unsalted butter

½ cup to 1 cup buttermilk

2 teaspoons minced fresh rosemary

Salt, freshly ground pepper

Directions

1. Place potatoes in pan of water; add garlic. Heat to boil; cook until potatoes are tender, 15-20 minutes. Drain thoroughly; return pan to low heat for several seconds to cook away moisture.

2. Mash potatoes and garlic with potato masher. Add butter, ½ cup buttermilk, rosemary, salt and pepper to taste; continue to mash until there are no lumps in potatoes. If potatoes are too dry, add enough buttermilk to moisten.