Two 3.5 oz containers Epicurean Roasted Garlic Herb Butter
2 cups half-and-half
1 tablespoon plus 2 teaspoons salt, divided
1 bunch green onions, finely sliced
This Recipe calls for
Roasted Garlic Herb Butter
3.5 oz tub
At Epicurean Butter, our flavored butters bridge the gap between gourmet vegetable dishes and easy vegetable dishes. You don’t have to spend hours in the kitchen to get buttery vegetable sides that everyone will love, any day of the week.
Place the potatoes in a large pot and add cold water to an inch above the potatoes. Stir in 1 tablespoon of salt. Cover and bring to a gentle boil until a paring knife easily pierces the potato, about 45 minutes depending on the size of the potatoes.
Heat the butter and half-and-half over gentle heat, add remaining salt and set aside.
Drain the potatoes. When the potatoes are done, drain them in a colander in your sink. At this point, turn off the heat on the butter and half-and-half.
Mash the potatoes.
Add the butter and half-and-half mixture and then the green onions. Stir gently to incorporate.