Serves 4
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.
