Spice up your regular mashed potato with this recipe, guaranteed to fill your kitchen with delightful herby aromas. Serve it as a side to your favourite Christmas dishes, or have it all to yourself for the ultimate comfort food experience – it’ll be our little secret!


Herb-infused Mashed Potato Gratin
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5 from 2 votes

Herb-infused Mashed Potato Gratin

Prep Time25 mins
Cook Time30 mins
Infusing Time20 mins
Total Time1 hr 15 mins
Course: Main Course, Side Dish
Cuisine: French
Keyword: Herb-infused mashed potato recipe, Mashed potato recipe, Christmas side dish, Festive side dish, Comfort food
Servings: 10 (as a side dish)
Author: Héloïse Brion

Ingredients

  • 1.25 cups (300 ml) crème fraîche
  • 1.25 cups (300 ml) whole milk
  • 2 sticks unsalted butter
  • 3 sprigs fresh rosemary
  • 2 sprigs fresh sage or thyme
  • 2 cloves garlic peeled
  • 4.5 lb. floury potatoes peeled and cut into even-sized chunks
  • Salt and freshly ground pepper

Instructions

  • In a saucepan, combine the crème fraîche, milk, and 2 sticks (7.75oz/220g) butter with the rosemary, sage, and garlic. Bring to a simmer for 2 minutes, remove from the heat, and let infuse for 15-20 minutes.
  • Meanwhile, place the potatoes in a large pan and cover them with water. Add a generous pinch of salt, bring to a boil, and cook for about 20 minutes, until the potatoes are tender. Drain and mash with a potato masher, ricer, or food mill.
  • Remove the herbs and garlic from the cream mixture and pour over the mashed potatoes. Season with salt and pepper and stir to blend.
  • Preheat the broiler and transfer the mashed potatoes to a flameproof casserole or baking dish with a depth of at least 2 inches (5cm). With the back of a large spoon, smooth the top and make a design of your choice.
  • Melt the remaining 1 tablespoon (209) butter and drizzle over the potatoes. Place under the broiler for 8-10 minutes, until the potatoes are nicely browned. Serve hot.

Recipe extracted from French Property News Magazine

Originally from Miss Maggie’s Kitchen: Relaxed French Entertaining by Héloïse Brion, Flammarion.

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2 COMMENTS

  1. 5 stars
    A typo in the ingredients list makes the amount of butter required confusing. It should say “ 2 sticks” of unsalted butter. Instead, it says “2 tbsp sticks of unsalted butter.”

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