Crispy Ridged Rosemary Mashed Potato Mounds

By dkanon

Ingredients

• 1.5 lbs russet potatoes
• 3/4 cup half and half
• 2 sprigs fresh rosemary
• 2 tbsp butter (or to taste)
• salt and pepper

Details

Servings 1
Adapted from fifteenspatulas.com

Preparation

Step 1

Preheat the broiler (you want it to be preheated for at least 15 minutes before we broil the mounds later on. This ensures even browning).

Peel and roughly chop the potatoes into large chunks. Place in a pot of heavily salted cold water and bring to a boil. Cook until fork tender, about 10 minutes. Drain and spread the chunks out onto a sheet pan, and mash with a fork until very smooth.

Remove the leaves from the rosemary sprigs by running your fingers down the stem. Chop the rosemary up and place in a saucepan with the half and half. Bring to a simmer, then cover with a lid and let steep for 10 minutes.

Dollop the potatoes into 8 mounds on an uncoated sheet pan, then take a fork and press little ridges into the potato mounds.

Strain the rosemary out of the half and half, and add it to the mashed potatoes along with the butter. Season with salt and pepper to taste.

Make sure you have preheated your broiler for at least 15 minutes, then pop these under the broiler about 5 inches away from the heat. Watch carefully (and don't walk away) until they are brown on the edges, then pull them out. Alternatively, if you have a blowtorch, that would work well too. Serve and enjoy!