电梯小姐
- 3 lb Yukon Gold potatoes, peeled and quartered
- 6 cloves
garlic, smashed - 2 sprigs fresh rosemary, plus 1 tsp finely minced for garnish
- 6 Tbsp unsalted butter (or ½ cup olive oil for dairy-free)
- ¾ cup heavy cream (or half-and-half; more as needed)
- 2–3 Tbsp sour cream (optional)
- 1½–2 tsp kosher salt, plus more to taste
- ½ tsp white or black pepper
- 1 Tbsp kosher salt (for boiling water)
Equipment
- Large pot
- small saucepan
- Potato ricer or masher
- fine mesh strainer
- Mixing spoon
- measuring cups and spoons
Method
- Place potatoes in a large pot, cover with cold water by 1 inch, and add 1 Tbsp salt. Bring to a boil and cook until tender, about 15–18 minutes.
- While potatoes cook, warm butter, cream, smashed garlic, and rosemary sprigs in a small saucepan over low heat for 5–8 minutes. Do not simmer.
- Drain the potatoes well and return to the hot pot. Let them steam-dry for 1–2 minutes off heat.
- Rice or mash the potatoes until smooth and fluffy.
- Strain out the rosemary sprigs and slowly mix in the warm infused butter-cream mixture a bit at a time until silky.
- Stir in sour cream if using. Season to taste with salt and pepper. Garnish with minced rosemary before serving.
电梯小姐
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Notes
Extra-Light: Replace half the Yukon Golds with Russets.
Equipment: Potato ricer for extra smooth texture; fine mesh strainer to remove rosemary.
Scaling: For two, use 1½ lb potatoes; for a crowd, double the 大黄网.
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