Creamy Mashed Potatoes

Potatoes in any form are delicious to me and these Creamy Mashed Potatoes are at the top of the list. You can enjoy these with a simple butter and cream mixture or elevate to garlic and herb mashed potatoes. This dish pairs well with almost any comfort entree such as braised shirt ribs, pot roast, baked chicken, and much more like it.

Total Time: 30 minutes Prep Time: 15 mins Cook Time: 20 mins preferred Serves: 4 to 6

Creamy Mashed Potatoes

Ingredients

• 2 pounds (907g) Yukon gold potatoes, can add up to 5 pounds for more servings

• 1 tsp fine sea salt, optional

• 4 tbsp (1/2 stick/57g) Homemade Butter (page 000) or store-bought unsalted butter

• 2 cloves garlic, crushed (optional)

• 2 cups (480ml) heavy cream

• 2 sprigs fresh thyme (optional)

• 2 sprigs fresh rosemary (optional)

• 1/2 cup (50g) freshly grated parmesan cheese

• Kosher salt, to taste

• Black pepper, to taste

• Minced fresh chives, to garnish, optional

Equipment

• Large cooking pot

• Small cooking pot, such as a sauce pan

Instructions

1. Rinse, peel, and chop the potatoes into 1-inch (2.5cm) pieces.

2. Add the potatoes and 1 tablespoon of kosher salt to a large pot and cover with water. Bring to a boil, then cook for about 8 to 10 minutes, until the potatoes are fork-tender. Remove from the heat and drain the water from the pot, keeping the potatoes in the pot. Allow the potatoes to rest for about 5 minutes to let the steam escape from the pot. This steam is excess moisture being removed that will help with the texture of the mashed potatoes.

3. Meanwhile, make the butter mixture: in a small pot over medium-low heat, melt the butter. If you would like to make creamy mashed potatoes without the garlic and herbs, then you can just add in the heavy cream. Stir in, bring to a low simmer, reduce the heat to low and stir periodically for about 2 to 3 minutes until the butter is fully incorporated with the cream. Then, remove from heat.

If using garlic and herbs: once the butter is melted, add in the crushed garlic and cook for about 1 minute, stirring frequently, until the garlic is fragrant. Next, pour in the heavy cream and add the fresh thyme and rosemary. Stir in and bring to a low simmer. Periodically stir for about 2 to 3 minutes until the butter is fully incoprorated with the cream and the herbs become fragrant. Once done, remove from the pot from heat and take out the crushed garlic and herbs.

4. Using a potato masher, mash the potatoes in the pot to your desired consistency. You may like your mashed potatoes chunky or smooth. (You can also use a potato ricer.)

5. You may not end up using all of the butter/cream mixture, therefore follow this step carefully. Pour in one-quarter of the butter and cream mixture at a time and fold it into the potatoes using a silicone spatula. Repeat the pouring and folding until the mashed potatoes reach your desired consistency, folding until just combined to avoid over-mixing.

6. Season with salt and black pepper to taste. Optionally, top with chives. Serve hot.