Herb-Scented Mashed Potatoes

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

Steps

1. In a medium saucepan, combine the cream, milk and 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.
2. 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 herb-scented cream mixture, and season generously with salt and pepper.
3. Preheat the broiler, and position the rack 8 inches from the heat. Scrape the potatoes into a 12-inch round broiler-safe pan or baking dish (2 inches deep). 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.