Pan-Smashed Potatoes with Rosemary and Buttermilk

October 17, 2012

Rosemary and potatoes are a classic combination but how to add rosemary to mashed potatoes?  The rosemary needs to be cooked a bit so it’s not too hard, like eating pine needles.  Solution?  Saute the rosemary then smash the potatoes in the pan.

Yukon Golds are my usual favorite for mashed but this time I cleaned out the pantry and used a handful of both gold and red.  Peel them if you insist but I like the texture of the skins.  Besides, I’m too lazy to peel.

Buttermilk?  I had some leftover from biscuits so put it to good use here, adding a nice tangy flavor.  Feel free to use milk or cream instead.

  • Potatoes, 10 or so, depending on size and how many you’re feeding
  • Rosemary, a couple of tablespoons when finely snipped (or equivalent dry)
  • Butter, 6 tablespoons or so
  • Buttermilk, 3/4 cup-ish
  • Salt/Pepper

Scrub the potatoes and cut them into chunks.  Place them in a large saucepan, add enough water to barely cover them and bring them to a low boil.  Let them simmer until they’re just fork-tender.

While the taters are cooking, snip the rosemary and melt the butter over medium-low heat in a large skillet or saute pan.  Add the rosemary to the butter and let it cook for a few minutes, until the rosemary softens a bit.  It’s okay if the butter gets a little brown.  It’ll just add a little more flavor.

When the potatoes are done drain them and toss them in with the rosemary and butter.  Stir them gently over medium heat for a few minutes, long enough to remove the excess moisture.

Add a little buttermilk, along with salt and pepper and hand mash them over low heat.

Continue mashing until you get to the consistency you like.  I like mine a little chunky but keep on smashing if you like them smooth. You might need to add a little more buttermilk.

Serve them up hot and enjoy!  Here they’re topped with Bourbon-Molasses Braised Beef but they stand alone just fine.

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{ 2 comments… read them below or add one }

1 Winnie October 17, 2012 at 10:30 am

Those look yummy. I will do this on the weekend as I am making scones with buttermilk for a teaparty and will have left over buttermilk! Question: Do you have that beef recipe listed? I can’t find it… It is making my mouth water.

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2 karenbove October 17, 2012 at 10:32 am

Posting the beef and adding the link right now :)

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