rosemary and thyme-infused mashed potatoes with cream

INGREDIENTS


  • Pound russet potatoes

  • Cup water

  • Pint heavy cream

  • 2 rosemary sprigs

  • 3 thyme sprigs

  • 2 Tablespoon thyme leaves

  • 6 Sage, Leaves

  • 6 peppercorns

  • 2 garlic

  • 2 Butter, Sticks

  • To Taste salt

  • To Taste ground black pepper

PREPARATION

Steps

1

When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

2

For the mashed potatoes: Wash and peel the potatoes and cut into 1” cubes. Put potatoes in an oven safe dish with 1-1/2 cups water, cover and cook for 1 hour or until fork tender.

3

While the potatoes are cooking, combine the cream with the herbs, peppercorns, and garlic cloves in a small saucepan.

4

Place on the grill, cover, and allow to steep for 15 minutes. Strain the cream through a sieve to remove the herbs and garlic, place back in a saucepan and keep warm on the stove.

5

Drain and using a potato ricer or food mill, rice the potatoes back into the large stockpot. Slowly pour in two-thirds of the cream then stir in 1 stick of the butter and a tablespoon of salt. Continue to add more cream, butter and salt to reach desired consistency.

6

Serve immediately or keep warm over a water bath or in a slow cooker over the lowest setting. Enjoy!

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