Rosemary Creamed Potatoes
- 2 1/2 pounds Idaho potatoes peeled, and cut into 1" wedges
- 1 3/4 teaspoons salt divided
- 1 3/4 cups heavy cream
- 1 1/2 sticks unsalted butter cut into pieces
- 4 1/2 teaspoons minced fresh rosemary
- 1/4 teaspoon freshly-ground white pepper
Preheat the oven to 250 degrees.
Combine the potatoes and 1 teaspoon of the salt in a heavy, medium pot. Cover with water by 1-inch and bring to a boil. Cook until the potatoes are just fork tender, 10 to 12 minutes. Drain in a colander and spread in a layer on a baking sheet. Bake until dry, 10 minutes.
Remove from the oven and transfer to a heavy, medium pot. Over medium heat, add the remaining ingredients, and with a hand-held potato masher, mash the potatoes until creamy and the ingredients are well blended. Remove from the heat and transfer to a casserole dish. If preparing for the next day, allow to cool to room temperature and refrigerate, covered with plastic wrap, until the following day.
Remove from the refrigerator and allow to warm to room temperature. Replace the plastic wrap with aluminum foil and bake for 25 to 35 minutes, until hot throughout. Remove from the oven, stir well to fluff potatoes, then serve immediately.
This recipe yields 4 to 6 servings.