Ingredients
5lbspotaes,russets, yukon gold or a combination, peeled and cut in 2-inch chunks
salt
3garlic cloves,peeled and whole
1small fresh rosemary,sprig
3tbspunsalted butter
8ozcream cheese,full fat, room temperature
½cupyogurt,plain or greek, or sour cream
¼tspfresh rosemary,minced
2tspkosher salt
⅛tspfreshly ground black pepper
chives for garnish
Preparation
Place peeled cut potatoes in a large saucepan, cover with an inch of cold water. Add 2 teaspoons of salt to the water. Add the garlic cloves and rosemary sprig.
Heat on high to bring to a boil, then reduce to low, cover to maintain a simmer until the potatoes are just cooked through for about 10 to 12 minutes.
Once the potatoes are done, drain the potatoes. Discard the rosemary sprig, save the garlic cloves with the potatoes.
While the potatoes are still hot, use either a potato masher or a potato ricer to roughly mash the potatoes and the garlic cloves in a large bowl.
In a large upright mixer, add the riced or roughly mashed potatoes into the mixer bowl, along with 2 tablespoons of butter, the softened cream cheese, and the yogurt.
Mix on low to start, then increase the speed to medium and mix just until everything is well incorporated. Stir in the minced rosemary, salt, and pepper. Taste and add more salt and pepper if needed.
Butter generously the inside of a 2-quart casserole dish. Add the mashed potatoes, and spread out in an even layer. Dot with the remaining 1 tablespoon of butter.
When ready to make, remove from refrigerator and let sit for an hour to come to room temperature. Bake at 350 degrees F for 30 to 45 minutes until the top is lightly browned.
