10Ingredients
Calories
50Minutes

Ingredients

  • 4 quarts water
  • 5 russet potatoes (medium size, peeled and cut into 1-inch pieces, about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • 2 tablespoons rosemary (minced)
  • 1/4 cup garlic (minced)
  • 1/2 cup butter
  • 1 cup heavy cream
  • salt (to taste)
  • black pepper (to taste)
  • 3 tablespoons chives (chopped)

Directions

  1. Bring salted water to boil. Add potatoes. Gently boil, covered, for 15 to 20 minutes or until tender. Do not overcook or potatoes will be soggy.
  2. In a medium skillet pan, over low to medium heat, add olive oil, rosemary and garlic. Cook until garlic begins to slightly brown, approximately 3 to 5 minutes. Turn heat to low and add butter and cream. Heat until butter is melted and mixture is hot.
  3. When potatoes are done, strain, and add to large mixing bowl with 3/4 of cream mixture. Whip or mash until desired consistency. Check consistency and add remainder of cream mixture. Add salt and pepper to taste.
  4. Garnish with chives.
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