Ingredients:
2 lbs Yukon Gold potatoes, peeled and quartered
2 cloves Garlic, peeled and finely chopped
¼ cup Unsalted butter
½ cup Heavy cream
¼ cup Sour cream
1 tbsp Rosemary
1 tbsp Thyme
1 tbsp Chives
Salt and pepper
Procedure:
Bring potatoes to a boil in a large pot of cold salted water. Boil until the potatoes are tender or easily pierced with a knife. Drain.
Add garlic, butter, heavy cream, sour cream, rosemary, thyme and chives to pot. Mash to desired consistency.
Season with salt and pepper, to taste, and serve.
2 lbs Yukon Gold potatoes, peeled and quartered
2 cloves Garlic, peeled and finely chopped
¼ cup Unsalted butter
½ cup Heavy cream
¼ cup Sour cream
1 tbsp Rosemary
1 tbsp Thyme
1 tbsp Chives
Salt and pepper
Procedure:
Bring potatoes to a boil in a large pot of cold salted water. Boil until the potatoes are tender or easily pierced with a knife. Drain.
Add garlic, butter, heavy cream, sour cream, rosemary, thyme and chives to pot. Mash to desired consistency.
Season with salt and pepper, to taste, and serve.
Recipe Type: Authentic
Recipe Author: Executive Chef Derek Mayes
Photo By: Amanda Comission
Restaurant: Top of the Cove Restaurant
Source: http://www.boatsandplaces.com/features/galley-works/5504-phyllo-wrapped-baked-brie-with-berry-compote-and-glazed-pecans.html