Creamy Rosemary Garlic Mashed Potatoes Recipe

Ingredients

• 2 pounds Yukon gold potatoes, cut into 1-inch cubes
• 1 tablespoon kosher salt (for cooking potatoes)
• 3 cloves of garlic
• 2 sprigs fresh rosemary
• 4 tablespoons unsalted butter, softened
• 1/2 cup heavy cream
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Prepare the Potatoes: Peel (optional) and cut the Yukon gold potatoes into 1-inch cubes to ensure even cooking. Rinse them under cold water to remove excess starch.

2. 2

   Cook Potatoes and Garlic: Place the potatoes and whole garlic cloves in a large pot. Add water to cover the potatoes by about 1 inch and add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are tender when pierced with a fork, about 15-20 minutes.

3. 3

   Drain and Steam Dry: Drain the potatoes and garlic thoroughly in a colander, then return them to the hot pot. Let them sit on low heat for 1-2 minutes to remove excess moisture, shaking the pot occasionally to prevent sticking.

4. 4

   Mash the Potatoes and Garlic: Using a potato masher or ricer, mash the potatoes and garlic together until smooth and creamy. Remove rosemary leaves from the stems and finely mince them.

5. 5

   Add Butter, Cream, and Seasoning: Stir in the softened butter, heavy cream, minced rosemary, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Mix gently until all ingredients are well combined and the mashed potatoes are smooth and fluffy.

6. 6

   Adjust and Serve: Taste and adjust seasoning if needed. Serve hot as a delicious, savory side dish to complement your main course.