Herb-Scented Mashed Potatoes
To make these next-level potatoes,Food & Wine’s Justin Chapple first steeps fresh rosemary, sage and garlic in a combination of milk and cream, then folds that fragrant mixture into boiled and riced potatoes. To make them even more irresistible, he brushes the mashed potatoes with butter and broils them before serving, creating a deliciously light and crispy potato crust on top.Slideshow:More Mashed Potato Recipes
November 2017