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.
Posted in Casserole, Holiday, Recipes, Sides, Thanksgiving
Tags: casserole, cast iron skillet, cream, garlic, gold potatoes, mashed, potatoes, riced, rosemary, sage, side, side dish, skillet, Thanksgiving, vegetarian
This is a great, quick, and simple vegetarian dish which could easily be used as a substitute for mashed potatoes. Broccoli would be a tasty alternative for the cauliflower.
I served it as a side dish with pork tenderloin with mustard-wine sauce along with sautéed kale.
This recipe is from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman. The consistency can easily be altered to personal preference. Delicious!
- coarse salt
- 1 large or 1-2 small heads of cauliflower, cored, trimmed, and separated into florets (I used 1 1/2 heads)
- 1 cup milk, plus more if needed (I used 1 percent)
- 2 T unsalted butter
- 2 cups grated white melting cheese such as Gruyère, cheddar, of Asiago
- freshly ground black pepper
- 1/4 tsp freshly grated nutmeg
- chopped parsley leaves for garnish, if desired
- Fill a large pot with water, put it on to boil, and salt it.
- Boil the cauliflower until very tender, about 15 minutes.
- Drain, reserving about one cup of the cooking water. Wipe the pot dry.
- Put the milk, butter, and cheese in the pot over medium-low heat.
- Sprinkle with salt and pepper and the nutmeg. Cook, stirring occasionally to keep the mixture from sticking, until the cheese and butter start to melt, 3 to 5 minutes.
- Stir in the cauliflower and mash with a potato masher; stir well to combine. The mixture should be the consistency you like in mashed potatoes. If it’s not creamy enough, add a little of the cauliflower cooking water or more milk until it is.
- Taste and adjust the seasoning, garnish, and serve.
Posted in Quick, Recipes, Sides, Vegetarian
Tags: Asiago, broccoli, cauliflower, gruyere, mashed, nutmeg, side, side dish, Thanksgiving, vegetarian