AW Eats
About the Recipe
Mashed potatoes have always been one of my favorite side dishes—one of the greats in the culinary world. There’s something deeply comforting and universally loved about a bowl of perfectly made mashed potatoes. I’ve always had a deep appreciation for those that are ultra-smooth, creamy, and thoughtfully seasoned—especially the way they can so effortlessly elevate a main course. This recipe honors that tradition, adding just enough depth from rosemary, roasted garlic, and warm cream to make them unforgettable.
Ingredients
3 lbs Yukon Gold potatoes, peeled and sliced
4 cups chicken stock (homemade or high-quality store-bought)
2 tsp kosher salt (plus more to taste)
2 sprigs fresh rosemary, divided
2 bay leaves, divided
6 cloves garlic, unpeeled
2 tbsp olive oil
1½ cups heavy cream
½ tsp sugar
8 tbsp (1 stick) unsalted butter, cubed
Freshly ground black or white pepper, to taste
1 tsp finely chopped fresh rosemary (for garnish)
Preparation
Prepare the Garlic: Preheat the oven to 400°F (200°C). Place unpeeled garlic cloves on a small sheet of foil. Drizzle with olive oil, wrap tightly, and roast for 25–30 minutes until soft and golden. Cool slightly, then squeeze cloves from their skins and mash to a paste.
Simmer the Potatoes: Place peeled, sliced Yukon Gold potatoes in a large pot. Cover with chicken stock and add 1 tsp salt, 1 sprig rosemary, and 1 bay leaf. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until fork-tender, about 15–20 minutes. Drain and discard herbs; let potatoes cool slightly.
Infuse the Cream: In a small saucepan, combine heavy cream with the remaining rosemary sprig, bay leaf, roasted garlic paste, and ½ tsp sugar. Warm gently over low heat, allowing it to steep for 10–15 minutes. Remove from heat and discard herbs before using.
Rice the Potatoes: Run the cooked potatoes through a ricer or food mill into a large pot over low heat.
Incorporate Butter: Add cubed butter to the riced potatoes. Stir gently with a spatula or wooden spoon until butter is fully melted and coats the potatoes.
Add the Cream: Slowly pour in the warm infused cream, stirring continuously until desired consistency is reached. Mixture should be smooth, creamy, and lump-free. The sugar enhances the potatoes’ natural sweetness subtly.
Season and Serve: Taste and adjust seasoning with remaining salt and freshly ground black or white pepper. Spoon into a serving bowl and garnish with finely chopped rosemary.