Source: How To Make The Creamiest Mashed Potatoes (YouTube)
- Yukon Gold Potatoes
- These are somewhere between a waxy and starchy potato
- Can be substituted with a similar starchy potato
- Salt - 3 tsp
- Water
- Unsalted Butter - 1 stick (113 grams)
- Heavy Cream - 1 US Cup (236 mL)
- Rosemary
- Garlic
- Black pepper
- Chives
- Peel potatoes (peels can be discarded)
- Submerge peeled potatoes in cold water to prevent discoloring and oxidizing
- Cut potatoes into 1 inch (2.54 cm) cubes
- Place potatoes in pot of cold water
- Add 2 tsp salkt
- Bring potatoes to soft boil over high heat
- Once water begins to boil, reduce heat to low and simmer for 12 minutes
- Remove pot from heat once they are fork tender
- Strain Potatoes in Collander
- Place potatoes back into pot
- Stir over Medium-High head for 2-3 minutes
- Place potatoes in a fine mesh sieve
- Use a spatula (or spoon) to gently push them down into a bowl (hard work!)
- Melt butter and add it to potatoes
- Mix butter into potatoes
- Add 1 tsp salt
- Place heavy cream into a pot over medium-high heat
- Add rosemary and crushed garlic (or whatever spices you want)
- Bring cream to a simmer, and let it simmer for a few minutes
- Straing out garlic and rosemary through a sieve
- Add cream little by little to potatoes, stirring each time, until fully incorporated
- Adding cream all at once will result in a soupy mess
- Plate the potatoes
- Sprinkle black pepper and chives on top (or gravy)