Rosemary Creamed Potatoes

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Idaho potatoes - peeled, and
		Cut into 1" wedges
1 3/4 teaspoons	8.8ml	Salt - divided
1 3/4 cups	414ml	Heavy cream
1 1/2		Unsalted butter - cut into pieces
4 1/2 teaspoons	22ml	Minced fresh rosemary
1/4 teaspoon	1.3ml	Freshly-ground white pepper

Recipe Instructions

Preheat the oven to 250 degrees.

Combine the potatoes and 1 teaspoon of the salt in a heavy, medium pot. Cover with water by 1-inch and bring to a boil. Cook until the potatoes are just fork tender, 10 to 12 minutes. Drain in a colander and spread in a layer on a baking sheet. Bake until dry, 10 minutes.

Remove from the oven and transfer to a heavy, medium pot. Over medium heat, add the remaining ingredients, and with a hand-held potato masher, mash the potatoes until creamy and the ingredients are well blended. Remove from the heat and transfer to a casserole dish. If preparing for the next day, allow to cool to room temperature and refrigerate, covered with plastic wrap, until the following day.

Remove from the refrigerator and allow to warm to room temperature. Replace the plastic wrap with aluminum foil and bake for 25 to 35 minutes, until hot throughout. Remove from the oven, stir well to fluff potatoes, then serve immediately.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C25) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.