Olive Oil & Herb Mashed Potatoes

• 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

1. Preparation
2. 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.
3. 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.
4. 3.Transfer the potatoes to a large bowl. Mash with a potato masher, an electric hand-held mixer or by working through a ricer.
5. 4.Stir the herb mixture, buttermilk and pepper to taste into the mashed potatoes.

ingredients, salt, garlic, fresh parsley, fresh rosemary, fresh sage, fresh thyme, black, extravirgin olive oil, buttermilk

Taken from www.epicurious.com/recipes/member/views/olive-oil-herb-mashed-potatoes-52636121 (may not work)