To get a head start, cook and mash the potatoes up to 2 days in advance and refrigerate. Just before serving, pour a thin layer of milk into the bottom of a wide pot, add the potatoes and heat, stirring occasionally until hot.
Put the potatoes in a large pot, add water to cover by 3 inches and generously salt the water.
Bring to a boil over medium-high heat, reduct the heat to medium low and simmer until the potatoes are tender when pierced, about 15 minutes. Drain well in a colander.
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.
Reduce the heat to medium and simmer until the cream is reduced to about 1 cup - 10 to 12 minutes.
Strain the cream through a fine-mesh sieve and keep warm.
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.
Stir in the chives and adjust the seasonings with salt and pepper.
Serve Immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (329g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 408 | ||
Calories from Fat: 181 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 12.5g | 63 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 44.3mg | 2 % | |
Potassium 1231.6mg | 32 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 49.1g | ||
Protein 6.9g | 10 % | |
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. |
Calories per serving: 408
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