Ingredients
4lbyukon gold potato
2tspkosher salt,plus more to taste
½cupunsalted butter,melted
1cupheavy cream
2fresh rosemary sprigs
1garlic head,crushed
butter,for serving
freshly ground black pepper,to taste
chive,finely chopped, for serving
gravy,for serving
Preparation
On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration. Dice the potatoes into 1-inch cubes.
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.
Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high, then stir the potatoes around for 2 to 3 minutes to evaporate any excess moisture.
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.
Add the melted butter and stir to incorporate, then season with salt to taste.
In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, then let simmer for a few minutes. Remove the pot from the heat and strain through a fine-mesh sieve.
Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy. Serve, and enjoy!
