Ingredients
Scale
- 2 pounds Yukon gold potatoes
- 3 cloves garlic
- 2 sprigs fresh rosemary
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Boil the potatoes in a large pot with cold water and 1 tablespoon of salt for 15-20 minutes until fork-tender.
- While boiling, heat cream and butter in a small saucepan over medium heat until warm.
- Add garlic cloves and rosemary to the warm mixture; steep for 10 minutes before removing solids.
- Drain the cooked potatoes and return them to the pot. Mash until smooth using a potato masher or ricer.
- Gradually mix in the warm cream mixture; season with salt and pepper to taste.
- Serve hot, garnished with additional rosemary if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 2g
- Sodium: 413mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg