A delightful twist on classic mashed potatoes, enhanced with aromatic herbs and a creamy texture.
Peel the potatoes and cut them into even-sized chunks.
Cutting the potatoes evenly ensures they cook at the same rate.
Place the potatoes and garlic cloves in a large pot and cover with cold water.
Starting with cold water helps the potatoes cook evenly.
Bring the water to a boil, then reduce to a simmer and cook until the potatoes are tender, about 15-20 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Drain the potatoes and garlic, then return them to the pot.
Returning them to the pot helps remove excess moisture.
Mash the potatoes and garlic together until smooth.
For extra smooth potatoes, use a ricer or food mill.
Stir in the butter, olive oil, sage, salt, white pepper, sour cream, and buttermilk until well combined and heated through.
Adjust the seasoning to taste before serving.
Serve the mashed potatoes warm, garnished with a sprinkle of fresh herbs if desired.
Fresh herbs like parsley or chives add a pop of color and flavor.
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