Recipe Index

Ingredients

• 3 lbs yukon gold potatoes, cut into 2" pieces
• 8 cups chicken broth, If using water, add 1 tbsp of kosher salt
• 8 tbsp unsalted butter
• 5 cloves garlic, grated
• 1 tbsp fresh thyme, minced, if using dried thyme, use 1/2 tbsp
• 1 tbsp fresh rosemary, minced, if using dried roasemary, use 1/2 tbsp
• 1/2 tbsp kosher salt
• 1 tsp black pepper
• 1 cup half & half
• 1/2 cup parmesan cheese, freshly grated
• 1 tbsp fresh chives, for garnish

Method

1. Peel the potatoes and cut them into even 2-inch pieces.
2. Put the potatoes in a large pot with the cold chicken broth covering them, bring to a boil over high heat and boil about 20 minutes until fork-tender; drain them, keeping the broth aside for another use.
3. While the potatoes cook, melt the butter in a small saucepan over medium heat, add the grated garlic, thyme, rosemary, salt and pepper, and let the butter infuse over low heat for 5 minutes.
4. Push the potatoes through a ricer back into the warm empty pot and let the steam escape so they dry a little.
5. Over low heat, stir in the infused butter, half-and-half and parmesan until smooth, adjust the salt, and serve topped with the chopped chives.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data