Best Mashed Potatoes
Why I Love This Recipe
Provided with love by Clifton Flores
Ingredients You'll Need
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
