Monday, November 15, 2010

Rosemary Mashed Potatoes

Serves  4

Rosemary Mashed Potatoes

2 pounds russet or Yukon Gold potatoes
3/4 cup heavy cream
1 tsp rosemary, very finely chopped
3/4 stick (6Tbl) butter, cut into small pieces
kosher salt & freshly ground black pepper, to taste

Rinse the potatoes in cool water.  Peel the potatoes, then cut into medium-sized chunks.  Add to a pot of boiling salted water and cook until tender. 

Meanwhile, combine the cream and rosemary in a small pot.  Bring to a simmer, then remove from the heat.  Set aside, allowing the rosemary to steep in the cream. 

When the potatoes are tender, drain them in a colander, then press the cooked potatoes through a potato ricer set over a large mixing bowl.  Fold the butter into the riced potatoes.  Strain the cream mixture through a fine mesh sieve, and discard the rosemary.  Add the cream to the riced potatoes.  Season with a good pinch of salt and pepper.  Mix gently to combine.  Serve hot.

 

SERVED AT THIS DINNER PARTY

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