Herb-Scented Mashed Potatoes
Ingredients
Instructions
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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.
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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.
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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.
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Broil for about 8 minutes, until the top is browned in spots. Serve hot.
