Rosemary Garlic Mashed Potatoes

Ingredients

• 4-5 lb Yukon Gold (yellow) potatoes
• 2 teaspoons kosher salt, plus more to taste
• 1 stick (½ cup) unsalted butter, melted
• 1 cup heavy cream
• 2 sprigs fresh rosemary
• 1 head garlic, crushed
• butter, for serving
• freshly ground black pepper, to taste
• chives, finely chopped, for serving

Directions

1. Peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.
2. Dice the potatoes into 1-inch (2-cm) cubes.
3. Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.
4. Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.
5. Transfer the potatoes to a large bowl and process through the potato ricer, or by pushing through a fine mesh sieve with a spatula.
6. Add the melted butter and stir to incorporate, then season with salt to taste.
7. In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.
8. Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.
   
9. Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.
10. Serve warm. Enjoy!

Notes

• Try it with 8 oz sour cream, room temperature.

Source
https://www.youtube.com/watch?v=x6O9SwocyKQ

https://tasty.co/recipe/creamiest-mashed-potatoes