FOOD + ENTERTAINING
HERB-SCENTED MASHED POTATOES
Serves 10
Fresh rosemary , sage , and garlic steeped in a combination of milk and cream adds a depth of flavor that takes these mashed potatoes to a new level . To make them even more irresistible , they are brushed with butter and broiled before serving , creating a deliciously light and crispy potato crust on top .
1 ¼ cups heavy cream 1 ¼ cups whole milk
2 sticks unsalted butter ( plus melted butter for brushing )
2 springs rosemary ( 4-inch ) 2 springs sage 2 garlic cloves , crushed
5 pounds baking potatoes , peeled and cut into 2-inch pieces
Kosher salt and pepper 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 .
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 .
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 ,
TO MAKE AHEAD : After folding in the cream mixture , the mashed potatoes can be refrigerated overnight . Reheat gently before scraping into the baking dish and broiling .
HOLIDAY 2020 67