Serves 1
Directions
- 1Weigh the potatoes to ensure consistency in the recipe.
- 2Weigh butter equal to half the weight of the potatoes.
- 3Add salt to boiling water.
- 4Peel the potatoes.
- 5Cut the peeled potatoes into chunky pieces to avoid excess water absorption.
- 6Bring the potatoes to a boil, then reduce heat and simmer until fully cooked.
- 7Drain the cooked potatoes.
- 8Let the potatoes steam for 5 minutes to evaporate excess water.
- 9Melt the butter with the cream.
- 10Infuse rosemary into the melting butter and cream mixture.
- 11Place the steamed potatoes into a mixing bowl.
- 12Add salt to the potatoes.
- 13Pour all of the hot cream and butter mixture over the potatoes.
- 14Mash the potatoes with a potato masher until creamy and smooth.
- 15Garnish with chives.
Ingredients
- 1 kg Yukon gold potatoes
- 500 g unsalted butter
- 120 g heavy cream
- 3 sprigs rosemary
- to taste salt
Equipment
kitchen scalepotcolandermixing bowlpotato masher
Tips
- Cut potatoes chunky to prevent them from absorbing too much water, which would make them less creamy.
- Let the potatoes steam for 5 minutes after draining to evaporate excess water.
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