Ingredients
5lbspotatoes
4large garlic cloves,minced
fine sea salt and freshly-cracked black pepper
6tbspbutter
1½cupsbuttermilk
⅓cupfresh chives,chopped
⅓cupfresh dill,chopped
⅓cupfresh parsley,chopped
4ozcream cheese,room temperature
Preparation
Cut the potatoes into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
Once all of the potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes.
Stir the garlic and 1 tablespoon of sea salt into the water. Turn the heat to high and cook until the water comes to a boil.
Reduce the heat to medium-high, then continue cooking for about 10 to 12 minutes, or until a knife inserted in the middle of the potato goes in easily with almost no resistance. Carefully drain out all of the water.
As the potatoes are boiling, heat the butter, buttermilk, 2 teaspoons of sea salt, and ½ teaspoon of freshly-cracked black pepper together in a small saucepan until the butter is just melted. Set aside until ready to use.
After draining the water, immediately return the potatoes to the hot stock pot. Place it back on the hot burner, and turn the heat down to low.
Carefully hold the handles on the stockpot, then shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes.
Remove the stockpot entirely from the heat, then set it on a flat, heatproof surface.
Mash the potatoes using a potato masher for a smoother consistency. Stir the herbs into the melted butter mixture until combined.
Pour half of the mixture over the potatoes, then fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Add the remaining butter mixture and cream cheese, folding them in until just combined to avoid over-mixing.
Taste the potatoes, then season with extra salt and pepper as needed.
Serve warm, garnished with extra chopped herbs, and enjoy!
