These creamy mashed potatoes are easy and really quite fantastic. You don’t even need to peel the potatoes for a great final result. This is because we are going to use a ricer once they are cooked. The ricer will take care of the peels and save you a lot of time. It will also ensure that you have no lumps in your mash and that the potatoes are not gluey.
We are also going to infuse some cream with Rosemary for these creamy mashed potatoes. Once they are rices we will add the infused cream and mix. You will not believe the lever of deliciousness that subtle hint of Rosemary gives your creamy mashed potatoes. It is at another level!
10 yellow Yukon potatoes — preferably all similar size
1 cup milk
1/2 cup heavy cream
1 heaping tablespoon butter
1 peeled garlic clove
1 sprig Rosemary
Salt & Pepper
Scrub the potatoes well and place them in a pot with cold water. Salt the water generously.
Bring the pot to a boil and cook the potatoes for 25 to 30 minutes — until you can easily pierce them with a fork.
Turn off the heat. Remove the potatoes from the pot and discard the water. Return the potatoes and cover the pot. This will keep them warm and will allow them to dry up a bit.
Place the milk, cream, butter, garlic clove and Rosemary in a small pan. Bring the milk to a simmer and simmer for a few minutes. Strain the milk into a measuring cup.
Taste the potatoes for salt and adjust if necessary.
Start adding the milk 1/2 cup at a time and mix. Do not over beat. Simply mix. Add as much milk as needed for the consistency that you like. If you have any milk left over, keep it for reheating any left over potatoes.