Mashed Potatoes with Herb-Infused Cream and Chives
Category
Salads - Soups - Sidedishes
Sub
Category
None
Ingredients
4 1/2 lb. russet potatoes, peeled and cut into 2-inch pieces
Kosher salt, to taste
1 1/2 cups heavy cream
1 tsp. minced garlic
1 shallot, thinly sliced
1 large fresh thyme sprig
1 large fresh rosemary sprig
1 bay leaf
1 tsp. peppercorns
8 Tbs. (1 stick) unsalted butter, diced
1/4 cup chopped fresh chives
Freshly ground pepper, to taste
Instructions
Put the potatoes in a large pot, add water to cover by 3 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, about 15 minutes. Drain well in a colander.
Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer until the cream is reduced to about 1 cup, 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm.
Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter, then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately. Serves 8 to 10.
Originally Submitted
11/16/2013
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