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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Mashed Potatoes with Herb-Infused Cream and Chives

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Mashed Potatoes with Herb-Infused Cream and Chives Empty Mashed Potatoes with Herb-Infused Cream and Chives

    Post by Lobo Thu 22 Dec 2016, 6:09 pm

    Mashed Potatoes with Herb-Infused Cream and Chives Img97l
    Mashed Potatoes with Herb-Infused Cream and Chives


    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Servings: 10
    You can peel the potatoes the day before, then cover with cold water and refrigerate until ready to cook. Alternatively, you can cook and mash the potatoes up to 2 days in advance. Let them cool to room temperature, then transfer to an airtight container and refrigerate. Just before serving, pour a thin layer of milk onto the bottom of a wide, heavy pot. Add the mashed potatoes, set the pot over medium heat and stir occasionally until the potatoes are hot.


    Ingredients:


    • 4 1/2 lb. russet potatoes, peeled and cut into 2-inch pieces
    • Kosher salt, to taste
    • 1 1/2 cups heavy cream
    • 1 tsp. minced garlic
    • 1 shallot, thinly sliced
    • 1 large fresh thyme sprig
    • 1 large fresh rosemary sprig
    • 1 bay leaf
    • 1 tsp. peppercorns
    • 8 Tbs. (1 stick) unsalted butter, diced
    • 1/4 cup chopped fresh chives
    • Freshly ground pepper, to taste

    Directions:

    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, reduce 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. Serves 8 to 10.

    Williams-Sonoma Kitchen.

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