Farçon-French Glazed Mashed Potatoes

By Peggio

Adopted from The French Country Kitchen by James Villas

Ingredients

• 4 large baking potatoes, peeled and cut into quarters
• 5 tablespoons butter
• 1 medium onion, finely chopped
• 2 garlic cloves, passed through a press
• 3 large eggs, beaten
• 2 tablespoons minced fresh parsley
• 1 teaspoon chopped fresh rosemary
• Salt and pepper to taste
• 1/4 cup half-and-half

Details

Servings 1
Adapted from cooking-books.blogspot.com

Preparation

Step 1

Place the potatoes in a large saucepan and cover with salted water. Bring the water to a boil, then reduce the heat to a simmer and cook, covered, for about 20 minutes. When the potatoes are very tender, drain them and set aside.

Preheat the oven to 400F

Heat 1 tablespoon of the butter in a skillet and sauté the onion and garlic over medium heat for about 3 minutes. Transfer the garlic and onion to a large mixing bowl. Run the potatoes through a ricer or a food mill into the same bowl. Add in the eggs, parsley, rosemary, salt and pepper, as well as the rest of the butter. Stir the mixture hard until it is well combined and the butter is completely melted. Add the half-and-half and give it a few more good stirs so that it's all combined.

Transfer the potato mixture to a large buttered gratin dish and bake for 20 minutes, until the top is browned and crusty. Serve.