Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Garlic and Rosemary Potato Puree 4.6 (17) Add your rating & review These mashed potatoes are the ultimate comfort food. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 19, 2022 Rate PRINT Share Yield: 4 cups Simple ingredients like garlic and rosemary liven this potato puree, the perfect side dish for your holiday menus and beyond. Ingredients Coarse salt and freshly ground white pepper 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces ¾ cup heavy cream, plus more for reheating (optional) 2 cloves garlic, crushed 1 to 2 tablespoons rosemary leaves (from about 2 sprigs) ½ cup (1 stick) unsalted butter Directions Boil water: Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer. Steam potatoes: Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes. Prepare garlic rosemary cream sauce: Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot. Puree potatoes and serve: Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving. Rob Tannenbaum Originally appeared: Martha Stewart's Cooking School, Episode 108 Rate It PRINT