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All it takes is one pot (and a couple tablespoons of butter) to make these creamy mashed potatoes come to life.
Ingredients
- 3
sprigs fresh rosemary
- 4 lb.
Yukon gold potatoes, peeled and cut into 1-inch pieces
- 6
cloves garlic, smashed and peeled
- 3 cups
heavy cream
- 1 1/2 cups
whole milk
- 4 Tbsp.
unsalted butter, cut up
Kosher salt
pepper
Directions
- Step 1Tie rosemary sprigs together with kitchen twine. Place in large sauce pot along with potatoes and garlic. Add cream and milk; bring to a boil. Add 2 teaspoons of salt, reduce heat and simmer, stirring occasionally, until potatoes are very tender and falling apart, 20 to 25 minutes.
- Step 2Remove from heat; discard rosemary sprigs and any stray needles. Using a sturdy spatula or spoon, beat potatoes until smooth. Add butter and 1⁄2 teaspoon pepper and stir to combine.
Nutritional information (per serving): About 580 cals, 9 g protein, 46 g carbs, 41 g fat (25 g sat), 3 g fiber, 550 mg sodium.
Make-ahead tip: This recipe can be made up to 2 days in advance. To reheat, place in heatproof bowl set over (but not in) simmering water until heated through, 15 to 25 minutes, adding whole milk as necessary to adjust consistency.
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