How To Make The Creamiest Mashed Potatoes

Choosing the right type of potato is the first “secret” to making the creamiest mashed potatoes you’ve ever tasted. Use Yukon gold potatoes to achieve smooth and fluffy mashed potatoes. Combine them with unsalted butter and heavy cream and you’ll get picture-perfect, mouth-watering mashed potatoes. Serve with your favorite fried chicken and roasted Brussels sprouts. Enjoy!


• 4 lb Yukon gold (peeled)
• 2 tsp Kosher salt
• 1 stick unsalted butter (melted)
• 1 cup heavy cream
• 2 sprigs rosemary (optional to add flavor)
• 1 garlic head (crushed, optional to add flavor)


Cut the peeled potatoes into cubes.
Add them to a large pot filled with cold water, then sprinkle with 2 tsp kosher salt.
Set the pot over high heat and bring to a soft boil.
Once it starts to boil, reduce to low heat and let it simmer for 12 minutes.
Drain the water, then set the pot over medium-high heat.
Stir the potatoes for 2-3 minutes to eliminate excess moisture.
Once potatoes are dry, remove them from the heat and start to mash.
You can use a potato ricer or potato masher.
You can use a fine-mesh sieve if you don’t have the ricer or masher.
Gently push the potatoes down the sieve using a rubber spatula, then scrape off to transfer to a bowl.
Add melted unsalted butter to the bowl, then mix until well combined.
Set it aside.

Meanwhile, prepare the heavy cream.
Add a cup of heavy cream into a small saucepot, then set it over medium-high heat.
Add rosemary sprigs and crushed garlic to add flavor.
Bring to a simmer and once it starts to simmer, remove from the heat.
Strain the rosemary sprigs and garlic.

Gradually add the heavy cream into the mashed potatoes.
Fold the potato mixture each time heavy cream is added.
Once mixed well, plate it with your favorite dish.
Serve and enjoy!

How To Make The Creamiest Mashed Potatoes
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