Ree does not peel the potatoes for her rustic mash, as she likes the flavor that the peels impart. Extra flavor also comes from the Chile Herb Cowboy Butter she is making which contains herbs, garlic and chile.
| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 5 pounds Yukon gold potatoes, scrubbed
- Kosher salt and freshly ground black pepper
- 2 cups heavy cream
- 3 sprigs fresh rosemary
- 8 ounces cream cheese
- 8 tablespoons compound butter, such as Chile Herb Cowboy Butter, recipe follows
- 2 tablespoons olive oil
- 6 cloves garlic
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 teaspoons crushed red chile flakes
- Pinch kosher salt
- Pinch freshly ground black pepper
- 2 sticks salted butter, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons chopped fresh chives
Instructions
- Quarter the potatoes and add to a large pot. Cover with water, then season with salt and boil until fork-tender, about 15 minutes.
- Meanwhile, add the cream and rosemary to a small pot, then season with salt and pepper. Bring to a low simmer and cook until reduced slightly, about 10 minutes.
- Drain the potatoes and return to the pot. Over a low heat, mash the potatoes, allowing the steam to escape. Add the rosemary cream and cream cheese. Stir and mash until smooth.
- Transfer to a 9-by-13-inch baking dish and top with a few pats of Chile Herb Cowboy Butter. Broil to brown the top, 1 to 2 minutes. Serve.
- Add the olive oil to a skillet over a medium-low heat. Add the garlic, sage, thyme and chile flakes. Season with the salt and pepper. Cook, stirring often, until soft, about 5 minutes. Remove from the skillet to a bowl to cool, about 5 minutes.
- To the bowl, add the butter, garlic powder, onion powder, the flavored oil and the chives, then mix to combine.
- Lay out a long piece of plastic wrap and scoop the butter mixture into a strip down the middle. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log, rolling as needed. When it is all rolled, twist the ends (like a candy wrapper) until they are taut. Place the roll of butter in the fridge so it will harden, about 2 hours, or put it in the freezer for 1 hour if you need to speed the process along.
- Serve on top of steak, chicken or potatoes, or smear on crusty bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 772 |
| Total Fat | 58 g |
| Saturated Fat | 35 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 157 mg |
| Sodium | 960 mg |
Reviews
so good! so many ways to use the leftovers – Shepherd’s Pie, Stuffing Cupcakes, potato cakes in the fry pan… Just delicious!
we didn’t make the actual Cowboy Butter, but put the herbs directly into the potatoes. Saved a step and some time. Will try making the Cowboy Butter for a special occasion.
we didn’t make the actual Cowboy Butter, but put the herbs directly into the potatoes. Saved a step and some time. Will try making the Cowboy Butter for a special occasion.