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1
Infuse cream Bring cream and rosemary to a simmer in a small pot, then remove from heat and let steep 30 minutes.
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2
Strain through a fine sieve (to remove the herbs as well as any skin that might have formed) and clean pot, then return cream to pot.
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3
Add butter and heat over medium until melted, stirring to combine.
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4
Cover and keep warm (either over lowest setting on the stove or in a warm spot).
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5
Meanwhile, boil potatoes Peel and cut potatoes into 1 1/2-inch pieces, then place in a medium stockpot and cover with water.
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6
Add the garlic and a generous amount of salt and bring to a boil, then reduce to a rapid simmer.
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7
Cook until potatoes are very tender when pierced with the tip of a paring knife, about 15 minutes.
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8
Drain well, then return to pot and set over low heat, stirring until the potatoes are thoroughly dry.
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9
Puree While potatoes are still hot, pass through a ricer or a food mill fitted with the fine disk.
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10
Stir in cream mixture and season with salt and pepper.
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11
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.
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12
Reheat over medium heat with a little more cream (or water), if necessary, before serving.
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13
For a rustic puree, pass the potatoes through the large disk of a food mill, and enrich with 1/4 cup each of olive oil and butter (omit cream and rosemary).
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14
Finish by stirring in chopped flat-leaf parsley and freshly ground black pepper, if desired.
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15
For mashed potatoes, crush the potatoes with a potato masher; add just enough cream and butter to achieve the desired consistency, mashing to combine.
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16
Season with salt and white pepper.
