On Sunday

The Journal

 
 

The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.

 
 

Herbed Mashed Potatoes

 
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  • 4 1/2 lb. russet potatoes
  • Salt & pepper
  • 1 1/2 cups heavy cream
  • 1 tsp minced garlic
  • 1 shallot, thinly sliced
  • 1 fresh thyme sprig
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 1 tsp peppercorns
  • 8 tbs unsalted butter
  • 1/4 cup chopped chives

Place 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 with a knife, about 15 to 18 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.

Working in batches, pass the potatoes through a ricer into a large bowl. Add the butter (diced into small cubes), 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.

 

 
TableJoshua McLeod