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Name: Herbed Mashed potatoes
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 10
Cuisine: American
Ingredients: 4 1/2//2.25 lbs/kg russet potatoes peeled and cut into 5cm pieces; Salt; Pepper freshly ground; 1 1/2/12/375 C/fl. oz/ml Heavy cream; 1 t garlic minced; 1 shallot thinly sliced; 1 large fresh thyme sprig; 1 large fresh rosemary sprig; 1 Bay leaf; 1 t Peppercorns; 8 T (1 stick) Butter; 1/4 //1/2//15 C/oz/g Fresh chives chopped

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INGREDIENTS

4 1/2//2.25 lbs/kg russet potatoes ; peeled and cut into 5cm pieces
Salt
Pepper ; freshly ground
1 1/2/12/375 C/fl. oz/ml Heavy cream
1 t garlic ; minced
1 shallot ; thinly sliced
1 large fresh thyme sprig
1 large fresh rosemary sprig
1 Bay leaf
1 t Peppercorns
8 T (1 stick) Butter
1/4 //1/2//15 C/oz/g Fresh chives ; chopped

Servings

INSTRUCTIONS

1. Put the potatoes in a large pot, add water to cover by about 3 inches and salt the water liberally. Bring to boil over medium-high heat.

2. Reduce heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.

3. Drain well in colander.

4. Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns. Set over medium-high heat and bring to a simmer.

5. Reduce heat to medium and simmer until the cream is reduced to 1 C (8 fl. oz/ 250 ml), 10-12 minutes. Strain through a fine0mes sieve and keep warm.

6. Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter, then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy.

7. Stir in chives and season with salt and pepper to taste.

8. Serve immediately

NOTES

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Herbed Mashed potatoes

4 1/2//2.25 lbs/kg russet potatoes peeled and cut into 5cm pieces
 Salt
 Pepper freshly ground
1 1/2/12/375 C/fl. oz/ml Heavy cream
1 t garlic minced
1 shallot thinly sliced
1 large fresh thyme sprig
1 large fresh rosemary sprig
1 Bay leaf
1 t Peppercorns
8 T (1 stick) Butter
1/4 //1/2//15 C/oz/g Fresh chives chopped

1.  Put the potatoes in a large pot, add water to cover by about 3 inches and salt the water liberally.  Bring to boil over medium-high heat.
2.  Reduce heat to medium-low and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.
3.  Drain well in colander.
4.  Meanwhile, in a small saucepan, combine the cream, garlic, shallot, thyme sprig, rosemary sprig, bay leaf and peppercorns.  Set over medium-high heat and bring to a simmer.
5.  Reduce heat to medium and simmer until the cream is reduced to 1 C (8 fl. oz/ 250 ml), 10-12 minutes.  Strain through a fine0mes sieve and keep warm.
6.  Working in batches, pass the potatoes through a ricer into a large bowl.  Add the butter, then gradually pour in the cream, stirring constantly until the potatoes are smooth and creamy.
7.  Stir in chives and season with salt and pepper to taste.
8.  Serve immediately

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 10 Servings

Calories: 4
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 14.5mg		0 %
Total Carbohydrate 0.9g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.9g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4

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