Mashed Potatoes With Herb-Infused Cream And Chives
Creamy Mashed Potatoes: Indulge in the ultimate comfort food with these rich and velvety mashed potatoes. Boiled until tender and then blended with a luxurious mixture of cream, garlic, and fresh herbs, each bite is a heavenly combination of flavors. The result is a perfectly smooth and creamy side dish that will elevate any meal to a whole new level of deliciousness.
— Constant Cookbook
Ingredients
- 4 1/2 lb. russet potatoes, peeled and cut into 2-inch pieces
- Kosher salt, to taste
- 1 1/2 cups heavy cream
- 1 tsp. minced garlic
- 1 shallot, thinly sliced
- 1 large fresh thyme sprig
- 1 large fresh rosemary sprig
- 1 bay leaf
- 1 tsp. peppercorns
- 8 Tbs. (1 stick) unsalted butter, diced
- 1/4 cup chopped fresh chives
- Freshly ground pepper, to taste
Instructions
- Put the potatoes in a large pot, add water to cover by 3 inches (7.5 cm) and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.
- Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer until the cream is reduced to about 1 cup (8 fl. oz./250 ml), 10 to 12 minutes. Strain the cream through a fine-mesh sieve and keep warm.
- Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter, then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy. Stir in the chives and adjust the seasonings with salt and pepper. Serve immediately. Serves 8 to 10.
- Williams Sonoma Test Kitchen
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