Herb-infused mashed potato gratin
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
- 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
- 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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