Herb Infused Mashed Potatoes
Herb Infused Mashed Potatoes
COOKING LABEL
Easy
Prep Time
10 min.
Cook Time
30 min.
Serves
8 servings
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Full Product Description
Our Herbes De Provence blend and Truffle Salt come together in this beautifully complex yet simple side dish. Creamy, fluffy, and flavorful.
Ingredients
- 4 lbs. Yukon potatoes, quartered
- 4 Tbsp. Central Coast Broth
- Kosher Flake Sea Salt
- 1 cup whole milk, or goat milk
- 1 cup heavy cream
- 1 cup unsalted butter
- 2 tsp. Herbes De Provence
- 1 head of garlic, halved horizontally
- 1/2 tsp. Truffle Salt, or to taste
- Rosemary Olive Oil, for garnish
Preparation
- Place the potatoes in a large pot and cover with cold water. Add Central Coast Broth and a couple tablespoons of Kosher Flake Sea Salt. It should taste like a well-seasoned soup. Adjust seasoning accordingly. Bring to a boil, reduce to a simmer, and cook until fork tender, about 30 minutes.
- Meanwhile, combine milk, cream, butter, Herbes De Provence, and garlic in a small saucepan. Bring to a simmer over low heat. Then remove, cover, and let steep while the potatoes continue to cook.
- Once the potatoes are tender, strain, then place them back in the warm pot to dry out a bit.
- Meanwhile, strain the milk and herb mixture through a fine mesh sieve.
- Press the potatoes through a ricer on the finest setting or peel then mash until smooth.
- Mix in the milk and herb mixture. Season to taste with Truffle Salt and Kosher Flake Sea Salt.
- To serve, garnish with a drizzle of Rosemary Olive Oil.
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