Directions
- 1Peel and cut 2 lbs of Yukon Gold potatoes into 2" pieces.
- 2Add potatoes to a large pot of salted cold water and bring to a boil over high heat.
- 3In a separate pan, melt 4 tbsp of unsalted butter over medium heat.
- 4Add 8 cloves of minced garlic, 1/2 tbsp of dried rosemary, 1/2 tbsp of dried thyme, and 1/2 tsp of cracked black pepper to the melted butter and cook until fragrant.
- 5Boil the potatoes until fork-tender (about 20 min).
- 6Drain the potatoes and immediately run them through a potato ricer.
- 7Over low heat, add the infused butter to the riced potatoes.
- 8Add 1 cup of heavy cream and mix until smooth.
- 9Add kosher salt to taste.
- 10Fold in chives (optional).
- 11Serve immediately.
Ingredients
- 2 lbs Yukon Gold potatoes
- 4 tbsp unsalted butter
- 8 garlic cloves
- 0.5 tbsp dried rosemary
- 0.5 tbsp dried thyme
- 0.5 tsp cracked black pepper
- 1 cup heavy cream
- 0 kosher salt
- 0 chives
Equipment
knifepotato peelerlarge potspoonpotato ricer
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