Rosemary Mashed Potatoes

Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

It is rare that I serve any braised meat without this side. Mashed potatoes, when done well, are hard to beat. I used to make these with rosemary sprigs, but they are really unpalatable. Instead, infusing the cream with rosemary keeps the smooth potato texture intact. I also often add roasted garlic to the mix, but that is totally optional. The real key here is to use far more butter than you might have ever considered before.

Ingredients

  • 7 large Idaho potatoes (about pounds/1.5 kg), scrubbed
  • 2 cups (480 ml) heavy cream
  • 5 sprigs fresh rosemary
  • 2 cups (455 g) unsalted butter, cut into small cubes
  • Kosher salt and freshly ground black pepper

Method

Preheat the oven to 425°F (220°C). Using a fork, prick the entire surface of the potatoes, then put them on a baking sheet a few inches apart. Bake until a skewer inserted into the center of a potato meets with no resistance, about 1 hour. Let cool for 10 minutes.

While the potatoes are baking, combine the cream and rosemary in a medium pot. Bring to a boil, remove from the heat, cover, and let sit until the potatoes are done, about 1 hour.

Reheat the cream over low heat until just warm, about 5 minutes. Remove the rosemary stems and discard. Halve the potatoes lengthwise and scoop out the flesh; discard the peels. Pass the potatoes through a ricer (in batches) or a food mill set over a large bowl. Add the warm cream, and mix with a whisk until the cream is incorporated. Begin adding the butter a handful of pieces at a time, whisking until fully incorporated. Season with salt and pepper. Serve immediately, or place the bowl over a large pot filled with a few inches of simmering water to keep warm until ready to serve.