Ingredients
Ingredients
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt, plus 1/8 teaspoon, divided
1 clove garlic, minced
1/4 chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1/8 teaspoon black or white pepper, plus more to taste
1/4 cup extra-virgin olive oil
1 cup buttermilk
Preparation
Preparation 1.Peel potatoes, if desired, and cut into 2-inch chunks. Place the potatoes and 1 tablespoon salt in a large heavy saucepan. Add cold water to cover by 2 inches. Bring to a boil. Reduce heat to simmer, cover, and cook until potatoes are very tender, 10 to 15 minutes. Drain well. 2.Meanwhile, crush the remaining 1/8 teaspoon salt with garlic, parsley, rosemary, sage, thyme and 1/8 teaspoon pepper in a mortar and pestle until a paste forms. (Or very finely chop garlic and herbs, then combine with salt and pepper in a bowl.) Stir in oil. 3.Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer. 4.Stir the herb mixture, buttermilk and pepper to taste into the mashed potatoes.
