In the midst of all this cold weather, there’s nothing quite like comfort food. For me, mashed potatoes will always be comfort food. I first made this version for Easter last year, and had seen it in Better Homes & Gardens. There’s a “secret” ingredient that might scare you a tiny bit, but I promise it works perfectly.
The secret ingredient is. . . . white chocolate! Ok, I promise your potatoes won’t be some sort of weird sweet dessert potato puree. The white chocolate just adds this little bit of depth that wouldn’t otherwise be there, and its such a small amount anyway. It goes perfectly with the rosemary.
Also, if you aren’t a huge garlic fan (what’s wrong with you? Just kidding…mostly), you can definitely omit it. The original recipe didn’t call for garlic, but I love it in my mashed potatoes and I think it works great with the rosemary as well. Also, you can peel your potatoes, or not. I went with not peeling, because it was a weeknight after work and opening the drawer to the potato peeler was just way too much work.
- In a large pot, put in potatoes (peeled or unpeeled pending on preference) with 1 tablespoon salt and enough water to cover the potatoes. Bring to a boil and then reduce heat and cover with a lid. Simmer for 18 to 20 minutes or until tender. Drain the potatoes completely then cover them to to keep warm.
- While your potatoes boil, put a small saucepan on low heat. Stir together the cream, butter, and white chocolate until butter and chocolate melts. It should not bubble or simmer. Keep on low heat until you’re ready to add to the drained and boiled potatoes. Make sure to continue stirring every so often until you add it to the potatoes.
- Add the chocolate and butter mixture to the potatoes, after they’ve been drained.
- Mash with a potato masher, or a hand blender, until they’ve reached your desired consistency. Stir in the rosemary, garlic powder, 1 teaspoon salt, and pepper. Season with additional salt, pepper and butter to taste.