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Best Mashed Potatoes

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Serves 4 | Prep Time 10 | Cook Time 25

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


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

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

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