Step

• Step 1

  When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.

  00:15

  350 ˚F / 177 ˚C

• Step 2

  For the mashed potatoes: Wash and peel the potatoes and cut into 1” cubes. Put potatoes in an oven safe dish with 1-1/2 cups water, cover and cook for 1 hour or until fork tender.

  01:00

  Ingredients

  • 4 1/2 Pound russet potatoes

  • 1 1/2 Cup water

• Step 3

  While the potatoes are cooking, combine the cream with the herbs, peppercorns, and garlic cloves in a small saucepan.

  Ingredients

  • 1 Pint heavy cream

  • 2  rosemary sprigs

  • 3  thyme sprigs

  • 2 Tablespoon thyme leaves

  • 6  Sage, Leaves

  • 6  peppercorns

  • 2  garlic

• Step 4

  Place on the grill, cover, and allow to steep for 15 minutes. Strain the cream through a sieve to remove the herbs and garlic, place back in a saucepan and keep warm on the stove.

  00:15

• Step 5

  Drain and using a potato ricer or food mill, rice the potatoes back into the large stockpot. Slowly pour in two-thirds of the cream then stir in 1 stick of the butter and a tablespoon of salt. Continue to add more cream, butter and salt to reach desired consistency.

  Ingredients

  • 2  Butter, Sticks

  • To Taste salt

  • To Taste ground black pepper

• Step 6

  Serve immediately or keep warm over a water bath or in a slow cooker over the lowest setting. Enjoy!