Creamiest Mashed Potatoes

These delicious mashed potatoes are the creamiest! Yukon Gold potatoes are boiled, mashed, and mixed with melted butter, heavy cream, garlic, and rosemary for a swoon-worthy side.

Instructions

1. 1

   On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.

2. 2

   Dice the potatoes into 1-inch (2-cm) cubes.

3. 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. 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. 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. 6

   Add the melted butter and stir to incorporate, then season with salt to taste.

7. 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. 8

   Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.

9. 9

   Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.

10. 10

    Serve warm.

11. 11

    Enjoy!

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