CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- On a cutting board, peel the potatoes. Place the
- potatoes in a large bowl of cold water after peeling to
- prevent discoloration
- Dice the potatoes into 1-inch (2-cm) cubes
- 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
- 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
- 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
- Add the melted butter and stir to incorporate, then
- season with salt to taste
- 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
- Gradually add the cream mixture to the potatoes, a little
- at a time, stirring until fully incorporated
- Top with a pat of butter, freshly ground black pepper,
- and a sprinkle with chives, or gravy, if desired
- Serve warm
