Infused Mashed Potatoes
Recipe Courtesy of St. Supéry Estate Chef
Infusions are a great way to pack a ton of flavor into sometimes boring mashed potatoes, and it’s always impressive!
3 pounds russet potatoes peeled and cut into 1 inch chunks
¾ cup heavy cream
¾ cup whole milk
6 tablespoons butter
2 sprigs thyme
2 sprigs rosemary
4 large sage leaves
3 cloves garlic
Salt and pepper to taste
In a sauce pot, combine cream, milk, butter, herbs and garlic. Over low heat, simmer for 30-40 minutes, being careful not to boil. Meanwhile, boil the potatoes in salted water until very tender. Strain and return to pan over low heat to get rid of excess moisture, about 3 minutes. Using a wire whisk or potato masher, beak up potatoes until very few, if any, chunks remain. Strain cream mixture over potatoes and whisk until smooth and creamy. Adjust seasoning and serve.
Wine Pairing: 2012 Dollarhide Estate Vineyard Cabernet Sauvignon
Hearty winter herbs are a great complement to savory and earthy Cabernet Sauvignon flavors and the creamy texture of the potatoes alleviates tannin, allowing the beautiful fruit to make an appearance.
A great wine to celebrate
Pairs nicely with
2012 Dollarhide Estate Vineyard Cabernet Sauvignon