Ultra creamy, flavorful mashed potatoes! The potatoes are riced for maximum smoothness. Aromatics such as garlic and onion, fresh rosemary, and spices are steeped in heavy cream. So buttery and delicious!
- 2 1/2 pounds Yukon gold potatoes (russet is okay too)
- salted water
- 1 1/4 cup heavy cream
- 1 whole garlic bulb, halved widthwise so the cloves are exposed
- 2 sprigs fresh rosemary
- small yellow onion, halved
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground nutmeg
- 10 tablespoons unsalted butter, softened to room temperature
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- A bit of goat cheese or freshly grated parmesan cheese (optional)
- Don’t forget to take your butter out to allow it to soften to room temperature! Now, scrub your potatoes clean and add them to a pot. Fill the pot with water and add a generous amount of salt. Set a timer for one hour and turn the stove on to high heat. Allow the potatoes to come to a boil and cook until they are very tender (mine take exactly one hour but you may want to check them a little earlier depending on the size and how fast your stove heats).
- Fill a small saucepan with heavy cream. Add in the rosemary, garlic, onion, dried thyme, and nutmeg. Turn the burner to medium/high heat and heat the heavy cream until it’s bubbling (but not boiling), stirring constantly to ensure the milk isn’t sticking to the bottom and burning. Cover and set aside, allowing the ingredients to steep in the heated heavy cream.
- Once the potatoes are done, strain the water and dry them with a paper towel. Immediately push them through the ricer into a large bowl (you can also mash them). Please see the note below for more details! You’ll want to work fast here because mashed potatoes come out the best when you’re working with hot potatoes, rather than cooled ones.
- Slice the butter into tablespoons and add them to the potatoes one by one, stirring with a wooden spoon in between to ensure each tablespoon is fully incorporated.
- Strain the steeped milk into a pourable container/liquid measuring cup.
- Lastly, warm the heavy cream back up on the stove over medium/high, just for a minute or so. To the potatoes, add about 1/4 cup at a time, stirring in between until it is all incorporated, creamy, dreamy, and delicious. Stir in the salt and pepper. You can also stir goat cheese or freshly grated parmesan to elevate the potatoes even further!
- For a nice presentation: crack some extra black pepper, make a well in the center and add a thin slab of butter to it, and toss a sprig of rosemary on top. Enjoy every single bite!!!
- Scroll up and read the entire post for TIP & TRICKS to achieve the BEST mashed potatoes!
- REHEATING: Be sure to reheat these before serving so they’re silky smooth! You can make them the night before too, and just pop them in the microwave or in a pot to reheat.
- 🥔 IMPORTANT NOTE! I don’t peel the potatoes because I pass them through a ricer which removes the skin for me. Leaving the skin on while boiling also prevents the potatoes from taking on too much moisture on the inside. Moisture creates more watery, gluey potatoes. They will also be less able to absorb the butter and cream. This method makes for perfectly smooth and creamy mashed (riced) potato with no lumps. If you prefer to mash the potatoes instead of ricing them, you can still leave the skin on and peel the potatoes after they’re done cooking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dishes, Vegetarian
- Method: Stovetop
- Cuisine: American
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