Creamy Rustic Mashed Potatoes
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 772
- Total Fat
- 58
- Saturated Fat
- 35
- Carbohydrates
- 57
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 157
- Sodium
- 960
- Total: 3 hr 15 min (includes chilling time)
- Active: 50 min
Ingredients
5 pounds Yukon gold potatoes, scrubbed
Kosher salt and freshly ground black pepper
2 cups heavy cream
3 sprigs fresh rosemary
8 ounces cream cheese
8 tablespoons compound butter, such as Chile Herb Cowboy Butter, recipe follows
Chile Herb Cowboy Butter:
2 tablespoons olive oil
6 cloves garlic
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
2 teaspoons crushed red chile flakes
Pinch kosher salt
Pinch freshly ground black pepper
2 sticks salted butter, softened
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons chopped fresh chives
Directions
- Quarter the potatoes and add to a large pot. Cover with water, then season with salt and boil until fork-tender, about 15 minutes.
- Meanwhile, add the cream and rosemary to a small pot, then season with salt and pepper. Bring to a low simmer and cook until reduced slightly, about 10 minutes.
- Drain the potatoes and return to the pot. Over a low heat, mash the potatoes, allowing the steam to escape. Add the rosemary cream and cream cheese. Stir and mash until smooth.
- Transfer to a 9-by-13-inch baking dish and top with a few pats of Chile Herb Cowboy Butter. Broil to brown the top, 1 to 2 minutes. Serve.
Chile Herb Cowboy Butter:
- Add the olive oil to a skillet over a medium-low heat. Add the garlic, sage, thyme and chile flakes. Season with the salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from the skillet to a bowl to cool, about 5 minutes.
- To the bowl, add the butter, garlic powder, onion powder, the flavored oil and the chives, then mix to combine.
- Lay out a long piece of plastic wrap and scoop the butter mixture into a strip down the middle. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log, rolling as needed. When it is all rolled, twist the ends (like a candy wrapper) until they are taut. Place the roll of butter in the fridge so it will harden, about 2 hours, or put it in the freezer for 1 hour if you need to speed the process along.
- Serve on top of steak, chicken or potatoes, or smear on crusty bread.