Ingredients
Equipment
Method
- Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
- While the potatoes are boiling, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Once the potatoes are fork-tender, drain them thoroughly in a colander. Return the potatoes to the pot and place it back on the burner over low heat for 1-2 minutes to dry out any excess moisture.
- Use a potato masher or a ricer to mash the potatoes until smooth. Avoid using a food processor or blender.
- Pour the garlic-infused butter over the mashed potatoes. Add the milk or cream, rosemary, salt, and pepper. Stir until everything is well combined and the mashed potatoes are creamy and smooth. If using sour cream or cream cheese, stir it in at this point.
- Taste and adjust the seasonings as needed.
- Serve immediately while hot and creamy. Garnish with a sprig of fresh rosemary, if desired.
Notes
For the best results, use Yukon Gold potatoes. Warm the milk or cream before adding it to the mashed potatoes to help them stay warm and prevent them from becoming cold and lumpy. Don't overmix the mashed potatoes, as this can release too much starch and make them gluey. Mashed potatoes can be prepared up to 24 hours in advance. Simply follow the recipe as directed, then transfer the mashed potatoes to a heat-proof bowl, cover tightly with plastic wrap, and refrigerate. When you're ready to serve, reheat the mashed potatoes in a slow cooker on the 'warm' setting or in a heat-proof bowl set over a pot of simmering water. You may need to add a splash of milk or cream to rehydrate them slightly. Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.