This is a standard with a nod to two pretty good TV Chefs, Anne Burrell and Emeril Lagasse:
5 lbs. russet potatoes, peeled
Buncha’ salt
1 stick of real butter
1 pint of heavy cream
1 tbsp. crushed rosemary
1 tbsp. granulated garlic
Final S&P to taste
Cut the peeled russets into approximately 1 inch chunks. Fill a large sauce pot, or stock pot, with cold water and enough salt to make it taste like the ocean (thanks, Anne). Add the potatoes, bring to boil, and cook until fork tender. Drain and return to pot.
Now it’s up to you. I prefer hand smashed over “whipped” but that’s partially due the fact that I don’t have a mixer.
Cut the butter into approximately 1 tbsp. pieces and add to the potatoes as they are being smashed, add in about ¾ of the cream and continue mashing, after all, somebody’s gotta keep those dairy farmers in business (right, Emeril).
Add in the other spices and stir with heavy spoon. Add the some of the remaining cream, if needed, to bring the potatoes to your desired consistency.
This recipe will mostly fill a foil half steam table pan for easy travel and can be reheated in low oven if dinner's delayed. Plus there's no cleanup at the party.
BD
