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Creamiest Mashed Potatoes

by Betsy Carter and Alexis Deboschnek

Ingredients

for 4 servings

  • 4 lb
    yukon gold potato (1.8 kg)
  • 2 teaspoons
    kosher salt, plus more to taste
  • ½ cup
    unsalted butter, 1 stick, melted (115 g)
  • 1 cup
    heavy cream (240 mL)
  • 2 sprigs fresh rosemary
  • 1 head garlic, crushed
  • butter, for serving
  • freshly ground black pepper, to taste
  • chives, finely chopped, for serving
  • gravy, for serving
    Calories 862
    Fat 55g
    Carbs 92g
    Fiber 8g
    Sugar 6g
    Protein 10g

Estimated values based on one serving size.

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Preparation

  1. On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
  2. Dice the potatoes into 1-inch (2-cm) cubes.
  3. Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
  4. Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
  5. Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  6. Add the melted butter and stir to incorporate, then season with salt to taste.
  7. In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
  8. Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
  9. Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
  10. Serve warm.
  11. Enjoy!
 

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