serves
6-8
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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
- 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.
- 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.
- 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.
- 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.
