Categories: Sides
Ingredients
- 5 lb. russet potatoes, peeled and quartered
- 2 quarts whole milk
- 1 quart chicken stock
- 1 sprig fresh rosemary, plus 1 tbsp. finely chopped leaves
- 2 sticks butter, cut into tbsp-size pieces
- 1 large shallot, finely chopped
- 1 1/2 tsp lemon zest, plus 1 tsp juice
- 1 cup heavy cream
Directions
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In a large pot, cover the potatoes with the milk and stock. Add the rosemary sprig and 2 tsp salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes. Remove the rosemary sprig.
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Meanwhile, in a small skillet, melt 3 tbsp. butter over medium heat. Add the shallot and cook, stirring often, until translucent, 2 to 3 minutes. Add 5 tbsp. butter and stir until melted. Remove from heat. Add the chopped rosemary and the lemon zest and juice; season with salt and pepper. Cover to keep warm.
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Scoop out 1 cup of the cooking liquid from the pot. Drain the potatoes and return them to the pot. Shake the pot over medium heat for 1 minute to dry the potatoes slightly.
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In a small saucepan, bring the cream to a simmer over medium-low heat. Remove from heat. Add the remaining 8 tbsp. butter and stir until melted.
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Run the potatoes through a food mill or potato ricer into a large bowl. Return the potatoes to the pot. Add the hot cream mixture. Gradually stir in the reserved cooking liquid, about 1/4 cupful at a time, until the potatoes are the desired consistency; season. Transfer the potatoes to a serving dish. Using a spoon, swirl the top. Drizzle with the lemon-shallot butter.