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