Vegetables Potatoes Herb-Scented Mashed Potatoes 5.0 (2) 2 Reviews To make these next-level potatoes, Food & Wine’s Justin Chapple first steeps fresh rosemary, sage and garlic in a combination of milk and cream, then folds that fragrant mixture into boiled and riced potatoes. To make them even more irresistible, he brushes the mashed potatoes with butter and broils them before serving, creating a deliciously light and crispy potato crust on top. Slideshow: More Mashed Potato Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on November 1, 2017 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hr Yield: 10 Ingredients 1 1/4 cups heavy cream 1 1/4 cups whole milk 8 ounces unsalted butter, plus melted butter for brushing Two 4-inch rosemary sprigs 2 sage sprigs 2 garlic cloves, crushed 5 pounds baking potatoes, peeled and cut into 2-inch pieces Kosher salt Pepper Directions In a medium saucepan, combine the cream, milk and the 2 sticks of butter with the rosemary, sage and garlic and bring just to a simmer. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic. Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain well, then pass the potatoes through a ricer into the pot. Fold in the cream mixture and season generously with salt and pepper. Light the broiler and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. Gently brush with melted butter. Broil for about 8 minutes, until the top is browned in spots. Serve hot. Con Poulos Make Ahead The mashed potatoes can be prepared through Step 2 and refrigerated overnight. Reheat gently before scraping into the baking dish and broiling. Rate it Print