Friday, November 20, 2009

Mashed Potatoes with Rosemary

A friend from days gone by made these rosemary mashed potatoes for a special dinner he helped put on for the "Sister Appreciation" dinner at my church. My life was never the same again. Recently I have found a way to make crank up the yumm-o notch on these potatoes. FYI it has nothing to do with ingredients and everything to do with the method.

2 lbs. Yukon gold potatoes peeled and cut into 1/2 inch pieces
Cold water
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 cup heavy cream
1/2 cup butter
Finely chopped fresh rosemary, to taste

  1. Add potatoes to a large stock pot and add enough cold water to cover potatoes by an inch. Boil the potatoes until soft enough to mash with the tines of a fork (approximately 15 minutes). Promptly drain the potatoes and set aside.

  2. In a same potato pan heat cream and butter, add salt and pepper. Put the potatoes through a food mill, potato ricer, or press 'rm through the tiny holes in your colander (that's what I did!)

  3. Add potatoes to heated cream and butter goodness and stir to combine (don't mash, whip, over stir etc., you won't need to). They are soooo gooood you won't feel the slightest tinge to put gravy over them. YUM!

Thank you Jacob! (and Alton and Martha for the media)!