Recipe by Tara Holland
Start to Finish: 45 minutes
- 5 lb. russet potatoes, peeled and quartered
- 2 quarts whole milk
- 1 quart chicken stock
- 1 sprig fresh rosemary, plus 1 tbsp. finely chopped leaves
- 2 sticks butter, cut into tablespoon-size pieces
- 1 large shallot, finely chopped (about 1/4 cup)
- 1 1/2 tsp. lemon zest, plus 1 tsp. juice (from 1 lemon)
- 1 cup heavy cream
1. In a large pot, cover the potatoes with the milk and stock. Add the rosemary sprig and 2 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes. Remove the rosemary sprig.
2. Meanwhile, in a small skillet, melt 3 tbsp. butter over medium heat. Add the shallot and cook, stirring often, until translucent, 2 to 3 minutes. Add 5 tbsp. butter and stir until melted. Remove from heat. Add the chopped rosemary and the lemon zest and juice; season with salt and pepper. Cover to keep warm.
3. Scoop out 1 cup of the cooking liquid from the pot. Drain the potatoes and return them to the pot. Shake the pot over medium heat for 1 minute to dry the potatoes slightly.
4. In a small saucepan, bring the cream to a simmer over medium-low heat. Remove from heat. Add the remaining 8 tbsp. butter and stir until melted.
5. Run the potatoes through a food mill or potato ricer into a large bowl. Return the potatoes to the pot. Add the hot cream mixture. Gradually stir in the reserved cooking liquid, about 1/4 cupful at a time, until the potatoes are the desired consistency; season. Transfer the potatoes to a serving dish. Using a spoon, swirl the top. Drizzle with the lemon-shallot butter.
1 Day Ahead: Peel the potatoes and place them in a pot with the milk and stock; cover and refrigerate overnight. Make the Lemon, Shallot & Rosemary Butter; cover and refrigerate.
45 Minutes Ahead: Cook the potatoes.
10 Minutes Ahead: Reheat the butter.