Recipe: Herb-Scented Mashed Potatoes


Herb-Scented Mashed Potatoes by Justin Chapple and Laura Rege.

Photo by Con Poulos; Food styling by Simon Andrews

From Food & Wine magazine. The secret to these buttery and fragrant mashed potatoes is a ricer, which creates the perfect fluffy texture.

Herb-Scented Mashed Potatoes
Active: 30 mins.; Total: 1 hr
Serves 10

1¼ cups heavy cream
1¼ cups whole milk
2 sticks unsalted butter, plus melted butter for brushing
Two 4-inch rosemary sprigs
2 sage sprigs
2 garlic cloves, crushed
5 lbs. baking potatoes, peeled and cut into 2-inch pieces
Kosher salt and pepper


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. Broil for about 8 minutes, until the top is browned in spots. Serve hot.


The mashed potatoes can be prepared through Step 2 and refrigerated overnight. Reheat gently before scraping into the baking dish and broiling.

From "The Ultimate Make-Ahead Thanksgiving Menu" courtesy of Food & Wine Magazine. All rights reserved.

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