Recipe of the Week: Oven-Roasted Mashed Potatoes
A great combination of tastes in these creamy mashed potatoes, the rosemary is a tantalizing flavor that will bring you back for more. Be careful when cooking potatoes. Do not overcook them or the mashed potatoes will become watery and tasteless; do not undercook them or the potatoes will be lumpy. Potatoes should be cooked only until fork tender, about 35 minutes depending on the size. Immediately remove from the oven and allowed to cool to remove steam. Serves eight. (Chef tip: A ricer is a must when making mashed potatoes. Since it eliminates lumps, it will create a creamier texture.)
4 whole Russet potatoes
1/2 cup heavy whipping cream
4 tablespoons unsalted butter
1 teaspoon fresh rosemary, finely minced
1 teaspoon salt
1/8 teaspoon freshly ground white pepper
1/4 cup freshly grated Parmigiano cheese
Pre-heat oven to 400F. Scrub, peel and cut the potatoes into quarters. Arrange potatoes on a baking sheet and drizzle with olive oil. Roast potatoes, turning every 15-20 minutes. When the potatoes are cooked, about 35 minutes, remove them from the oven. Place the potatoes in a mixing bowl and rice them with a ricer. Heat the cream, rosemary and butter; add them to the whipped potatoes. Season with cheese, salt and pepper. Serve at once.
Chef Loretta Paganini is a visiting chef at The Community House on Sanibel. To contact her, email lpscinc@msn.com or call 440-729-1110.