Garlic and Rosemary Infused Mashed Potatoes
Ingredients
- 4 large russet potatoes, peeled and cut into chunks
- 1 cup heavy cream
- 3-4 cloves garlic, peeled
- 1 sprig of fresh rosemary
- 1/2 cup (1 stick) unsalted butter, at room temperature
- Salt and freshly ground black pepper, to taste
Instructions
Prepare Potatoes:
- Place the peeled and chopped russet potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
Infuse the Cream:
- While the potatoes are cooking, combine the heavy cream, garlic cloves, and rosemary in a small saucepan. Heat over low heat until warm but not boiling. Let the cream infuse for about 10-15 minutes, then remove from heat. Remove and discard the garlic and rosemary.
Mash the Potatoes:
- Drain the potatoes well and return them to the pot. Use a potato masher or ricer to mash the potatoes until smooth.
Add Butter and Cream:
- Add the butter to the mashed potatoes and mix until the butter is melted and incorporated. Gradually add the infused cream, stirring continuously, until the potatoes reach your desired consistency.
Season:
- Season with salt and pepper to taste. Adjust the seasoning as needed.
Serve:
- Transfer the mashed potatoes to a serving dish. They can be garnished with a sprig of rosemary or a little extra butter on top for added flavor and presentation.