Doesn’t this just sound delicious? It definitely is. Last month, this dish was part of a cooking class I took. With all the other food we cooked in class, I don’t remember trying this. Wanting to taste them and knowing that Ruby loves potatoes, I went to work.
It might take a few minutes longer than regular mashed potatoes but you will never go back.
2 3/8 pounds potatoes, peeled and sliced
1 1/4 cups whole milk
3/4 cup heavy cream
1/4 pound butter
1/8 cup basil, cleaned and chiffonade
1/8 cup parsley, cleaned and chopped
3/4 tablespoon rosemary, cleaned and chopped
1/8 cup garlic, minced
1 1/4 tablespoons kosher salt
3/8 tablespoon white pepper
Peel and cut the potatoes into 1 inch thick pieces and place in pot.
Steam the potatoes until tender, 50-60 minutes.
In a sauce pan, warm the butter, garlic, herbs, cream and mil together to steep the flavor.
When potatoes are cooked, mix them in a mixer on high speed until smooth.
Add the milk and butter mixture to the potatoes and mix in slowly.
Add the salt and pepper and whip on high.
Taste and adjust the seasoning as needed.
One of the most important steps is #3; warm the milk, butter, cream & other ingredients before you add it to the potatoes. Usually we pour cold milk & butter into the potatoes. This doesn’t allow for the flavors to properly develop since you are throwing cold ingredients into very hot potatoes.
Another note: you cannot overcook potatoes. Put them on the stove and forget about them for an hour. I guess you could eventually burn them but if you manage a way to do that, find another hobby.
Rachel and Ruby loved them. I received this text from Rachel yesterday: “Eating yummy potatoes! Good thing I have a toothbrush for when I’m done :-)”
You will definitely need a toothbrush after you eat. The garlic is very strong. The herbs add a flavor combination to the potatoes that you wouldn’t think would work. It does work; works well. It definitely makes it more than a side dish.
Enjoy. As I said, you will never go back to simple mashed potatoes.