Who doesn’t like to have a creamy, buttery mashed potato with the roasted turkey? If you’re planing to have a roasted turkey for any holiday dinner, then you should also think of making this delicious mashed potato. Tarragon adds a sweet rich aroma and flavor to the mashed potato. I garnished the mashed potato with some extra tarragon for more pungent aroma and also added some pomegranate seeds to make it look more festive and to add a pop of sweet and sour crunch as well.
Creamy Rosemary Mashed Potato
Ingredients
- 5 large Yukon Gold potatoes (about 600 gr) (or any type of potato)
- 1/2 cup 35% cream
- 1/4 cup milk
- 1/2 cup butter
- 1/3 cup finely chopped fresh tarragon
- Salt and white pepper to taste
- 2 tablespoons pomegranate
- 1 tablespoon tarragon finely chopped
Garnish
Instructions
- Wash, peel and cut potatoes into 1inch cubes. Put the potato cubes in a pot, add some salt and 2 cups of cold water and place pot over high heat. Bring to rapid boil then reduce heat to medium and cook the potato for 20 minutes or until its cooked. Place a colander in the kitchen sink, empty and strain the potato.
- Put the potato in a potato ricer or use a masher and fully mash the potato.
- Return the pot to the stove, place it over medium heat, put the butter, milk and cream in the pot and warm it up until the butter melts.
- Add the mashed potatoes and stir well to mix it with the liquids, add some salt and pepper until it gets mixed and fluffy. Add the finely chopped tarragon and mix well. Plate and garnish with some more tarragon and pomegranate seeds.
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