Nutrition per serving may change if servings are adjusted.
3 pounds Yukon Gold potatoes (about 12 medium)
1 tablespoon salt, plus ⅛ teaspoon, divided
1 clove garlic, minced
¼ chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
⅛ teaspoon black or white pepper, plus more to taste
¼ cup extra-virgin olive oil
1 cup buttermilk
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.
Meanwhile, crush the remaining ⅛ teaspoon salt with garlic, parsley, rosemary, sage, thyme and ⅛ 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.
Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
Stir the herb mixture, buttermilk and pepper to taste into the mashed potatoes.
Make Ahead Tip: Transfer to a slow cooker, cover and keep on the “warm” setting for up to 2 hours.
215 calories;7 g fat(1 g sat); 3 g fiber; 34 g carbohydrates; 4 g protein; 19 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 205 IU vitamin A; 15 mg vitamin C; 57 mg calcium; 1 mg iron; 324 mg sodium; 589 mg potassium