Mashed Potatoes with Herb Butter!

Did you know that February 8th is National Potato Lover's Day? How do you like your potatoes? French fried? Roasted? We like them every-which-way in my house. And, I'm pretty sure most potato lovers worship a good batch of mashed potatoes, so here's my version with melt-in-your-mouth herb butter. The best part? After you devour the potatoes, you'll have leftover herb butter for your crusty baguette, morning toast, braising liquid for seared salmon or chicken, and more! Butter Bliss! 

Mashed Potatoes with Herb Butter
Note: If you want to mash the potatoes by hand, feel free. I like using the mixer because it makes the mashed potatoes super smooth with ease. I don't recommend using a food processor; that often over-processes the potatoes and makes the mixture gummy.

Herb Butter:
1 stick (1/2 cup) unsalted butter, softened at room temperature
2 tablespoons fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1/4 teaspoon freshly ground black pepper
Mashed Potatoes: 
2 large russet potatoes, peeled and cut into 2-inch pieces
1/2 cup sour cream
2 tablespoons unsalted butter
2 tablespoons milk, or more as desired 
Salt to taste

To make the herb butter, in a medium bowl, combine the softened butter, thyme, rosemary, and pepper. Mix well. Transfer the mixture to a large piece of plastic wrap and roll up, shaping the butter into a 2-inch thick log as you roll. Refrigerate until firm.
To make the mashed potatoes, place the potatoes in a large stock pot and pour over enough cold water to cover by 2 inches. Set the pan over high heat and bring to a boil. Boil for 10 to 12  minutes, until the potatoes are fork-tender. Drain and transfer the potatoes to a mixing bowl. Add the sour cream, butter and milk. Using the paddle attachment of your mixer, mix until blended and smooth (or chunky if you prefer it that way), adding more milk if necessary for a smooth consistency. Season to taste with salt.
Spoon the mashed potatoes into a serving bowl. Slice the chilled herb butter crosswise and place on top of the warm mashed potatoes.

Serves 4






Photo: phasinphoto