Rustic Scarborough Fair Sifra Mashed Potatoes With Herb-Infused Milk
- 1 ½ cups low-fat milk, divided
- 1 teaspoon minced garlic
- 1 shallot, thinly sliced
- 2 fresh thyme sprigs
- 1 fresh rosemary sprig
- 2 large fresh sage leaves
- 1 bay leaf
- 1 teaspoon whole peppercorns
- 2 pounds Sifra potatoes, unpeeled and halved
- 2 tablespoons butter
- 2 tablespoons chopped flat-leaf parsley
- Salt to taste
- In a small saucepan, combine ¾ cup milk, garlic, shallot, thyme sprigs, rosemary sprig, sage, bay leaf and peppercorns.
- Set over medium-high heat and bring just to a boil. Remove from heat and allow herbs to steep for 30 minutes.
- Strain the milk through a fine-mesh sieve or colander, discarding herbs.
- Place strained milk back into saucepan and keep warm on low heat.
- Place potatoes in a large pot. Add water to cover the potatoes, salting if desired.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer potatoes until fork tender.
- Drain potatoes and return them to pot.
- Use a masher to smash potatoes until chunky smooth. Add butter and remaining milk slowly and mix in until desired thickness is reached, taking care not to overwork the potatoes.
- Sprinkle with parsley and add salt to taste. Serve immediately.
Try Sifras in your next seafood boil instead of the typical red potato for an expanded flavor experience that will elevate the entire feast. Or, mix Sifras with varieties like Mulberry Beauty for a colorful contrast and a varied texture.