What's better than creamy, buttery potatoes for the holidays? We say nothing!
1.5 kg (3.3 lbs) yellow flesh potatoes
6 garlic cloves
1 sprig rosemary
Kosher salt, to season
1/2 cup (113 g) butter, divided
1/2 cup (125 ml) 35% cream
1/2 cup (125 ml) buttermilk or sour cream
3 tablespoons prepared horseradish
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 one-quarter 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. Enjoy!