Description
Creamy and flavorful mashed Yukon gold potatoes infused with garlic and rosemary, perfect for any meal.
Ingredients
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 4 whole garlic cloves
- 2 sprigs fresh rosemary
- Salt to taste
- Black pepper to taste
Instructions
- Place cubed Yukon gold potatoes in a large pot filled with cold water and add salt.
- Bring the water to a boil, then reduce heat to medium and simmer for 15-20 minutes until fork-tender.
- In a small saucepan, combine butter and heavy cream over medium heat until the butter melts.
- Add garlic and rosemary to the cream mixture and let steep for 10 minutes.
- Drain the cooked potatoes and return to the pot.
- Use a potato masher or mixer to mash the potatoes until smooth.
- Gradually add the warm cream mixture to the mashed potatoes and mix gently until fully incorporated.
- Season with kosher salt and black pepper to taste.
- Transfer the mashed potatoes to a serving bowl and garnish with melted butter and fresh rosemary.
Notes
For extra creaminess, add a splash of cream right before serving. Store leftovers in an airtight container in the refrigerator for up to three days.
