Rosemary Mashed Potatoes
These buttery rosemary mashed potatoes are creamy, light, and subtlety infused with rosemary, garlic, and thyme.
Servings: 6 people
Equipment
- ricer
Ingredients
- 3 lbs russet potatoes cleaned, peeled, and cut into chunks
- 2 sticks salted butter melted
- ¾ cup milk
- 3 garlic cloves peeled and lightly crushed
- 4-5 sprigs fresh thyme
- 2-3 springs fresh rosemary
- 1 dollop softened cream cheese
- kosher salt & pepper to taste
Instructions
- Once the potatoes are cut, add them to a bowl of cold water and rinse repeatedly until the water runs clear. Once it's clear, let sit in fresh water for about 1 hour.
- Drain the potatoes once more and add to a pot. Fill with fresh water to cover about 1 inch of the potatoes. Had a couple of generous pinches of salt and bring to a boil. Lower to a simmer and let cook until the potatoes are fork tender, about 20 minutes.
- Drain the potatoes in a colander and rinse with cold water. Add back to the pot and put back on the stove over medium-low heat. Stir for about 3-5 minutes in order to dry out the potatoes, then shut off the heat and let them sit in the pot while you move to the next step.
- Melt the butter and set aside. Add the milk, herbs, and garlic to a pot. Bring to a gentle boil, then lower to a simmer and let cook for a few minutes, stirring occasionally, until the milk is infused with the herbs and garlic. Strain and set the infused milk aside.
- Put the potatoes through a ricer into a clean bowl. If you don't have a ricer you can use a hand mashed for this.
- Once mashed, add the butter and mix until fully incorporated. Then, slowly add the milk a little at a time, making sure the liquid is fully incorporated before adding the next amount. Keep doing this until you reach your desired consistency. Add the cream cheese and stir.
- Add freshly ground black pepper. Check for salt and add more if needed.