Best Mashed Potatoes
  • Cooking Time: 25
  • Servings: 4
  • Preparation Time: 10
  • 4 lb yukon gold potato
  • 2 teaspoons kosher salt, plus more to taste
  • ½ cup unsalted butter, 1 stick, melted
  • 1 cup heavy cream
  • 2 sprigs fresh rosemary
  • 1 head garlic, crushed
  • Butter, for serving
  • Freshly ground black
  • Pepper, to taste
  • Chive, finely chopped, for serving
  • Gravy, for serving
  1. On a cutting board, peel the potatoes. Place the
  2. potatoes in a large bowl of cold water after peeling to
  3. prevent discoloration
  4. Dice the potatoes into 1-inch (2-cm) cubes
  5. Add the potatoes to a large pot of cold water, along with
  6. the salt. Bring to a soft boil over high heat, then reduce
  7. the heat to low and simmer for about 12 minutes, until
  8. the potatoes are fork-tender
  9. Drain the potatoes in a colander, then return to the pot.
  10. Increase the heat to medium-high and stir the potatoes
  11. around for 2-3 minutes to evaporate any excess
  12. moisture
  13. Transfer the potatoes to a large bowl and mash with a
  14. potato masher, potato ricer, or by pushing through a
  15. fine mesh sieve with a spatula
  16. Add the melted butter and stir to incorporate, then
  17. season with salt to taste
  18. In a small saucepan, combine the heavy cream,
  19. rosemary, and garlic. Bring to a simmer over low heat,
  20. let simmer for a few minutes, then remove the pot from
  21. the heat and strain through a fine mesh sieve
  22. Gradually add the cream mixture to the potatoes, a little
  23. at a time, stirring until fully incorporated
  24. Top with a pat of butter, freshly ground black pepper,
  25. and a sprinkle with chives, or gravy, if desired
  26. Serve warm
Provided with love by Clifton Flores