From Issue 36::WEAR. Recipe by Ashley English (photograph by Erin Adams)
𝙍𝙤𝙨𝙚𝙢𝙖𝙧𝙮 𝙈𝙖𝙨𝙝𝙚𝙙 𝙋𝙤𝙩𝙖𝙩𝙤𝙚𝙨
Yield: 8-10 servings.
𝘠𝘰𝘶 𝘞𝘪𝘭𝘭 𝘕𝘦𝘦𝘥:
2 teaspoons sea salt
5 pounds Yukon gold or other medium starch potatoes, scrubbed and quartered
1 ½ cups heavy cream
8 tablespoons (1 stick) unsalted butter
2 tablespoons minced fresh rosemary
Freshly ground black pepper, to taste
𝘛𝘰 𝘗𝘳𝘦𝘱𝘢𝘳𝘦:
1. Fill a large pot halfway with water and 1 teaspoon salt. Bring to a boil over high heat.
2. Add the potatoes, reduce the heat to medium, and cook 30 minutes, or until the potatoes are tender when pierced with a fork.
3. While the potatoes cook, warm the butter over low heat until fully melted. Add the minced rosemary, and warm for 5 minutes. Remove the pan from the heat, and set aside.
4. Drain the potatoes in a colander, removing any big pieces of skin that may have come off while boiling.
5. Transfer the potatoes to a large bowl and mash, using either a potato masher or a handheld mixer. Add the cream, melted rosemary butter, remaining 1 teaspoon salt, and pepper. Stir until all of the ingredients are well incorporated. It’s perfectly fine for the mixture to be a bit chunky.