Creamiest Mashed Potatoes


for 4 servings

  • 4 lb

     yukon gold potato(1.8 kg)

  • 2 teaspoons

     kosher salt, plus more to taste

  • ½ cup

     unsalted butter, 1 stick, melted (115 g)

  • 1 cup

     heavy cream(240 mL)

  • 2 sprigs fresh rosemary
  • 1 head garlic, crushed
  • butter, for serving
  • freshly ground black pepper, to taste
  • chives, finely chopped, for serving
  • gravy, for serving


  1. On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
  2. Dice the potatoes into 1-inch (2-cm) cubes.
  3. 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.
  4. 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 moisture.
  5. 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.
  6. Add the melted butter and stir to incorporate, then season with salt to taste.
  7. 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.
  8. Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
  9. Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
  10. Serve warm.
  11. Enjoy!