These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.
Yield: Serves 6 to 8
- 1/2 cup plus 2 T heavy cream
- 1/2 cup plus 2 T whole milk
- 4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
- one 4 to 6-inch rosemary sprig
- 1 4 to 6-inch sage sprig
- 2 garlic cloves, crushed
- 2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
- Kosher salt
- freshly ground black pepper
- In a medium saucepan, combine the cream, milk and one stick 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.
- 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.
- Light the broiler and position the rack 8 inches from the heat.
- Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
- Gently brush with melted butter.
- Broil for about 8 minutes, until the top is browned in spots. Serve hot.
Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.