Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Garlic and Rosemary Potato Puree 4.8 (16) These silky mashed potatoes are the ultimate comfort food. Servings: 6 Yield: 4 cups Jump to recipe Martha’s most luxurious potato side dish is also the smoothest. This potato puree takes mashed potatoes up a notch. It’s silky, lump-free, and starts with steamed, not boiled, potatoes. Steaming potatoes keeps them drier so they are better able to absorb the infused cream you mix in. Yes, this decadent recipe calls for heavy cream rather than milk—and plenty of butter, too. The cream is flavored with rosemary and garlic and the whole dish comes together easily. Martha recommends using a potato ricer for the puree. You can also pass the potatoes through a sieve after you mash them if you don’t have a ricer. Add this dish to your holiday menu—it's Martha-approved! How to Store Potatoes the Right Way—and Prevent Them From Sprouting Credit: Rob Tannenbaum Do not use a blender or food processor to puree the potatoes instead of a potato ricer. These machines are too powerful and will overwork the potatoes, resulting in a pasty, gluey mess that no one wants to eat. Directions Boil water: Fill a large pot with about 2 inches of water and add a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer. Steam potatoes: Add potatoes to steamer basket and steam until tender when pierced with the tip of a paring knife, 25 to 30 minutes. Prepare garlic rosemary cream sauce: Bring cream, garlic, and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes. Strain through a fine sieve. Clean pot, then return cream to pot. Add butter and heat over medium until melted, stirring to combine. Cover and keep warm, either over lowest setting on the stove or in a warm pot. Puree potatoes and serve: Remove potatoes from steamer basket and while the potatoes are still hot, pass through a ricer or a food mill fitted with a fine disk into a large bowl. Stir in cream mixture and season with salt and pepper. If a finer texture is desired, pass puree through a medium-mesh sieve, pressing on solids with a rubber spatula to extract as much puree as possible. Reheat over medium heat with a little more cream or water if necessary before serving. More Potato Side Dish Recipes to Try: Buttermilk Mashed Red Potatoes Smashed Potatoes Big Martha's Mashed Potatoes With Cream Cheese Sour-Cream and Chive Mashed Potatoes Roasted Red Potatoes