White Cheddar & Rosemary Mashed Potatoes Recipe
An upscale take on a classic side dish. The addition of fresh rosemary and white cheddar add a comforting depth of flavor. These mashed potatoes pair wonderfully with red meats, poultry, and most traditional holiday flavor profiles.
Ingredients
- 3 pounds Potatoes
- 1½ Cups Heavy Cream
- ¼ Cup Butter
- ½ pound White Cheddar Grated Fine
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Pepper
- ½ teaspoon Rosemary Fresh, Chopped Fine
Instructions
Preparing the Ingredients
- Peel and large dice the potatoes. Place in a large pot and cover with water.3 pounds Potatoes
- Bring Potatoes to a simmer and cook until soft. Approximately 20-30 minutes.
- Meanwhile, finely grate white cheddar cheese using a box grater.½ pound White Cheddar
- Wash and chop fresh rosemary as fine as you can..½ teaspoon Rosemary
- Place butter, cream, salt, pepper, and rosemary in a small sauce pan over low heat to melt together. You do not want to bring this to a boil. Note: if using the Ricer or Food Mill Method, place these ingredients into a larger pot that holds at least 5 quarts in volume.1½ Cups Heavy Cream, ¼ Cup Butter, 1 tablespoon Kosher Salt, 1 teaspoon Black Pepper, ½ teaspoon Rosemary
- When the potatoes are fully cooked, strain using a colander. Allow the potatoes to rest for a few minutes drain any water.
Mashing the Potatoes | Mixer Method
- Place the potatoes and cream mixture in a stand mixer fitted with a whisk attachment. Beat on a low setting until the cream seems absorbed into the potatoes.
- Turn off mixer and add the grated white cheddar cheese. Turn the mixer back on low and gradually increase speed. As soon as a smooth mixture is achieved, turn off mixer.
- Taste for seasoning. Add additional salt and pepper if necessary and briefly mix to disperse.
Mashing the Potatoes | Ricer or Food Mill Method
- Remove your pot holding the melted butter, cream, and seasonings from the heat. Bring over to your work station.
- Using either the food mill or ricer, start to pass your cooked potatoes into the cream. Occasionally during this process, fold the potatoes and cream together with a spatula.
- Once half the potatoes are added, gradually start adding the grated white cheddar cheese.
- Continue this process until all the potatoes are processed. Taste for seasoning and adjust if necessary. Also add additional cream if needed.
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