How To Make The Creamiest Mashed Potatoes

Ingredients

• 2 pounds Yukon Gold Potatoes (peeled, cut into 1‑inch cubes)
• 6 tablespoons Unsalted Butter (melted; divided (4 Tbsp for mash, 2 Tbsp for topping))
• 1 cup Heavy Cream (for infusion; warmed)
• 1 sprig Fresh Rosemary (for infusing the cream)
• 2 pieces Garlic Cloves (smashed; removed after simmering)
• 1 teaspoon Kosher Salt (plus more to taste)
• ½ teaspoon Freshly Ground Black Pepper (to taste)
• 2 tablespoons Fresh Chives (chopped for garnish)
• as needed Cold Water (for soaking potatoes to prevent oxidation)

Instructions

1. Prepare Potatoes

   Peel the Yukon Gold potatoes, cut them into 1‑inch cubes, and place them in a bowl of cold water to keep from oxidizing.

   Time: PT5M

2. Boil Potatoes

   Drain the potatoes, add them to a large pot of cold water, add a generous pinch of salt, and bring to a soft boil over high heat. Once boiling, reduce to low and simmer for about 12 minutes, or until fork‑tender.

   Time: PT20M

3. Dry the Potatoes

   Remove the pot from heat, drain the potatoes in a colander, then return them to the empty pot over medium‑high heat. Stir for 2‑3 minutes to evaporate excess moisture.

   Time: PT3M

4. Mash the Potatoes

   Using a potato ricer (or a fine‑mesh sieve with a spatula), press the potatoes through into a large mixing bowl. Avoid a food processor or hand mixer.

   Time: PT5M

5. Infuse the Cream

   In a saucepan, combine the heavy cream, rosemary sprig, and smashed garlic cloves. Heat over medium‑high until it reaches a gentle simmer, then let simmer for a few minutes. Strain out the herbs and garlic.

   Time: PT5M

   Temperature: medium-high

6. Combine Butter and Cream

   Add the melted butter to the mashed potatoes first, mixing until fully incorporated. Then, gradually fold in the infused heavy cream, a little at a time, until the desired creamy consistency is reached. Season with additional salt and pepper to taste.

   Time: PT5M

7. Finish and Serve

   Transfer the mash to a serving bowl, top with the remaining 2 Tbsp melted butter, a drizzle of fresh black pepper, and sprinkle chopped chives. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g