Ingredients :
- 5 large Idaho potatoes; peeled & medium dice
- 1 head garlic; bulbs peeled
- 1 T sour cream
- 1 lemon; zested & juiced
- 1 T fresh oregano; minced
- 1 T fresh rosemary; minced
- 1 1/2 t fresh thyme; minced
- 1/4 C heavy cream
- 1/4 C grated romano cheese
- 2 sticks cold butter; cubed
- 1 large pinch kosher salt & black pepper
Method :
- Cover potatoes and garlic with cold, salted water. Bring to a boil. Cook until potatoes are easily pierced with a paring knife. Drain. Return pot and potatoes to stove. Turn on high heat for 30 seconds while shaking pot to remove excess moisture.
- Add heavy cream, butter, herbs, lemon juice & zest, sour cream, cheese, salt, and pepper. Whip together on medium speed with a mixer until desired consistency.
- Variations; Orange zest, lime juice or zest, sage, parsely, parmesan, asiago, parmigiano reggiano, pecorino, gruyere, cheddar, swiss, vinegar, vegetable stock, bacon, pancetta, chives, scallions, prosciutto, ham, celery seed, fennel seed, shallots, habanero, jalapeño, roast bell pepper puree,
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