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17 Ratings
5 star values:
13
4 star values:
3
3 star values:
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2 star values:
0
1 star values:
1
Back to Garlic and Rosemary Potato Puree
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
garlic-and-rosemary-potato-puree-mscs108.jpg
Ingredients
Ingredient Checklist
Coarse salt and freshly ground white pepper
2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
3/4 cup heavy cream, plus more for reheating (optional)
2 cloves garlic, crushed
1 to 2 tablespoons rosemary leaves (from about 2 sprigs)
1/2 cup (1 stick) unsalted butter
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
garlic-and-rosemary-potato-puree-mscs108.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 4 cups
Recipe Summary
Yield: Makes 4 cups
Yield: Makes 4 cups
Makes 4 cups
garlic-and-rosemary-potato-puree-mscs108.jpg
garlic-and-rosemary-potato-puree-mscs108.jpg
Ingredients
Ingredients
- Coarse salt and freshly ground white pepper
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
- 3/4 cup heavy cream, plus more for reheating (optional)
- 2 cloves garlic, crushed
- 1 to 2 tablespoons rosemary leaves (from about 2 sprigs)
- 1/2 cup (1 stick) unsalted butter
Directions
Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn’t seep through holes. Bring to a boil, then reduce to a rapid simmer.
Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes.
Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot.
Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving.
Reviews
Add Rating & Review
17 Ratings
5 star values:
13
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
1
Reviews
Add Rating & Review
17 Ratings
5 star values:
13
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
1
Add Rating & Review
17 Ratings
5 star values:
13
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
1
17 Ratings
5 star values:
13
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
1
17 Ratings
5 star values:
13
4 star values:
3
3 star values:
0
2 star values:
0
1 star values:
1
- 5 star values:
- 13
- 4 star values:
- 3
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 1
All Reviews for Garlic and Rosemary Potato Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Garlic and Rosemary Potato Puree
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
