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
-
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.
-
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.
-
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.