Tuesday, March 20, 2012

Herbed Mashed Potatoes with Rosemary Cream

My 8 year old picky eating son has a love for rosemary...of all the crazy things. It all started with a batch of Foccacia bread last summer. It's funny because rosemary is prevalent in our neighborhood and every time he gets a whiff of it he asks me to make Foccacia bread. So tonight I looked at the rosemary in my refrigerator and decided to whip up something different. I pulled out some chicken, rubbed it with rosemary, garlic, and lemon juice and slow baked it in the oven. Then I started on some mashed potatoes. While I was peeling them I got this crazy idea to make a gravy/sauce that was infused with rosemary, shallots, and garlic. When I was done the house smelled amazingly aromatic and the taste was like no other mashed potatoes we've ever had. My son's verdict, "Mom, these are the best mashed potatoes I've ever had!" Maybe you'll agree.

Mashed Potatoes with Rosemary Cream Gravy

For the Potatoes:
about 2 lbs of Russet Potatoes peeled and chopped into 2 inch pieces (Yukon or Red would also work)
1 cube of chicken bouillon seasoning
1 large sprig of fresh rosemary
2 cloves of garlic
2 tbsp. butter
salt and pepper to taste
1/8 c. lemon juice
1/2 -1 c. of milk
1/4 c. shredded Parmesan cheese
For the Sauce:
1 shallot, minced
1 clove of garlic, minced
1 tbsp. of diced fresh rosemary leaves
2 tbsp. butter
1 tbsp. flour
1 c. milk
2 tbsp. cream cheese

In a large pot combine potatoes, enough water to cover, rosemary, garlic cloves (whole), bouillon, and a pinch of salt.  Bring to a boil and cover, simmering until potatoes are fork tender. Remove rosemary (some leaves can definitely be left behind), and drain water. Mash potatoes well. The boiled garlic will mash right into the mix. Add butter, lemon juice, Parmesan, and milk a little bit at a time until you get the desired fluffy consistency. Season with salt and pepper to taste.

In a small saucepan melt butter over medium/low heat and toss in diced shallot and garlic. Cook until just fragrant, taking care not to burn the garlic. Stir in flour to make a roux, cooking a minute or two to get rid of the flour taste. Slowly add milk, whisking until all the lumps are gone. Add rosemary and cream cheese, continuing to cook until thickened to the consistency of a gravy or white sauce.

Enjoy...and plant some rosemary in your yard if you already haven't done so :).

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