Herb-scented mashed potatoes
Earlier in the week I posed the question: what’s the one recipe you hope to master in 2018?
On the surface it’s a simple question. But when I think about the recipes I want to create, I’m left thinking about who I want to serve them to… and for which occasions.
Because honestly as important as the food is, it’s only a fraction of what brings us together around the table. I feel like we’re just starting to hit our stride here, and it fills me with gratitude to think about the upcoming year and the many more meals with loved ones I hope to enjoy — whether it be a cozy date night in, teaching my kids to bake, or large family-style meals with the not actually family we’ve created for ourselves here in Connecticut.
There’s something humbling about potatoes. They can be rustic and homey comfort food, or they can be transformed into showstoppers. These are the latter.
The boiled potatoes pass through the smallest setting on a foley mill (you’ve heard me rave about this little kitchen gadget before, it is so useful!), which basically ensures these will be the smoothest potatoes you’ve ever had in your life. But on top of that, you mix in an obscene amount of melted butter and cream. It’s like next level stuff.
And just when you think the potatoes couldn’t possibly become more luxurious, you brush on melted butter. It seems over the top, and okay fine, maybe it is just a little bit, but look…
So while these may not have initially been on your recipe bucket list for 2018, start here. Nothing says I love you like potatoes, and I have a sneaking suspicion that if you make these for someone you care for, they will feel the love.
Also, if you didn’t already enter the Littledeer giveaway over on my Instagram, there’s still time! Announcing the winner later this afternoon, so head over there beforehand and drop your name in the hat!Print
- 1 ¼ cups heavy cream
- 1 ¼ cups whole milk
- 2 sticks unsalted butter, (plus melted butter for brushing)
- 2 thyme sprigs ((Food & Wine calls for rosemary, but use any herbs that you love!))
- 2 sage sprigs
- 2 garlic cloves, (crushed)
- 5 lbs baking potatoes, (peeled and cut into 2-inch pieces)
- kosher salt
- freshly ground black pepper
- In a medium saucepan, combine the cream, milk and the 2 sticks of butter with the thyme, sage, and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the thyme, sage, and garlic.
- 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.
- 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.
I broiled these in my toaster oven, about 2 inches from the top of the oven. They were both perfect after 9 minutes, so just keep a close eye on them.
Recipe from Food & Wine.