Ingredients
Scale
- 2 pounds Yukon gold potatoes, cut into 1-inch cubes
- 3 cloves of garlic
- 2 sprigs fresh rosemary
- 4 tablespoons unsalted butter, softened
- ½ cup heavy cream
- ½ teaspoon kosher salt (plus 1 tablespoon for cooking potatoes)
- ¼ teaspoon black pepper
Instructions
- Peel and cut the Yukon gold potatoes into 1-inch cubes and cover them with cold water in a large pot.
- Add 1 tablespoon of kosher salt to the pot of water to season the potatoes.
- Bring to a boil over high heat, then reduce to medium and let simmer for about 15 to 20 minutes until fork-tender.
- In a small saucepan, heat the heavy cream and unsalted butter on low until melted.
- Add garlic cloves and rosemary to the warm cream and butter mixture and steep for about 10 minutes.
- Drain the potatoes in a colander and return them to the pot.
- Mash the potatoes until smooth and creamy.
- Gradually pour the warm cream and butter mixture into the mashed potatoes, stirring well.
- Add remaining salt and black pepper to taste, mixing evenly.
- Serve hot, garnished with fresh rosemary and a pat of butter if desired.
Notes
Use Yukon gold potatoes for the best creamy texture. Adjust garlic and rosemary according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: mashed potatoes, garlic, rosemary, comfort food, side dish