Herb-Scented Mashed Potatoes
Ingredients
- 1 1/4 Cups Heavy Cream
- 1 1/4 Cups Whole Milk
- 8 Ounces Unsalted Butter (Plus Melted Butter For Brushing)
- 2 4-Inch Rosemary Sprigs
- 2 Sage Sprigs
- 2 Garlic Cloves (Crushed)
- 5 Pounds Maine Baking Potatoes (Peeled and Cut Into 2-Inch Pieces)
- Kosher Salt and Black Pepper
Instructions
- 1 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.
- 2
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.
- 3
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.
- 4
Broil for about 8 minutes, until the top is browned in spots. Serve hot. - 2