Recipe: Herb-Scented Mashed Potatoes

From Food & Wine magazine. The secret to these buttery and fragrant mashed potatoes is a ricer, which creates the perfect fluffy texture.

      
Herb-Scented Mashed Potatoes
Active: 30 mins.; Total: 1 hr
Serves 10

Ingredients:
1¼ cups heavy cream
1¼ cups whole milk
2 sticks unsalted butter, plus melted butter for brushing
Two 4-inch rosemary sprigs
2 sage sprigs
2 garlic cloves, crushed
5 lbs. baking potatoes, peeled and cut into 2-inch pieces
Kosher salt and pepper

Directions: 

1. In a medium saucepan, combine the cream, milk and the 2 sticks of butter with the rosemary, sage and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.

2. Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. Fold in the cream mixture and season generously with salt and pepper.

3. Light the broiler and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. Gently brush with melted butter. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

MAKE AHEAD:

The mashed potatoes can be prepared through Step 2 and refrigerated overnight. Reheat gently before scraping into the baking dish and broiling.

      
From "The Ultimate Make-Ahead Thanksgiving Menu" courtesy of Food & Wine Magazine. All rights reserved.

      
For more food suggestions check out our 2017 "Food Issue" recipe index!

f

We and our partners use cookies to understand how you use our site, improve your experience and serve you personalized content and advertising. Read about how we use cookies in our cookie policy and how you can control them by clicking Manage Settings. By continuing to use this site, you accept these cookies.