Garlic and Rosmary Infused Mashed Potatoes

(from Linda Lu’s recipe box)

Make it ahead: refrigerate the mashed potatoes for up to 2 days. To reheat, place ina double boiler or glass bowl set over (but not in) simmering water, adding whole milk as necessary to adjust consistency until heated through, 15-20 minutes

Source: Woman's Day

Prep time: 15 minutes
Cook time: 35 minutes
Serves 8 people

Categories: Potatoes, Thanksgiving

Ingredients

  • 4 lb. Yukojn Gold potatoes (about 8), quartered
  • Kosher salt
  • 2 cups half and half
  • 4 Tbsp unsalted butter
  • 1 head garlic, halved horizontally (don't worry about the peel)
  • 4 small sprigs rosemary
  • 6 black peppercorns freshly grated or ground nutmeg for serving

Directions

  1. Place the potatoes in a large pot and add en ough cold water to cover and bring to a boil. Add 2 tsp. salt and reduce heat and simmer until just tender, 15-18 minutes. Drian the potatoes and return them to the pot.

  2. Meanwhile place the half qnd half, butter, garlic, rosemary and peppercorns in a small saqucepan and bring to a boil. Reduce heat qnd simmer for 3 minutes; remove from heat and let sit until the potatoes are finished.

  3. Strain the half and half mixture into the pot with the potatoes. Add 1/4 tsp salt and mash. Sprinkle with nutmeg before serving if desired.

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