Creamiest Mashed Potatoes

• yukon gold potato4 lb
• kosher salt2 teaspoon
• (1 stick) unsalted butter½ cup
• heavy cream1 cup
• fresh rosemary2 sprig
• garlic1 head
• butter0
• freshly ground black pepper0
• finely chopped fresh chives0 tablespoon
• gravy0

Instructions

1. 1

   On a cutting board, peel the potatoes.

2. 2

   Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.

3. 3

   Dice the potatoes into 1-inch (2-cm) cubes.

4. 4

   Add the potatoes to a large pot of cold water, along with the salt.

5. 5

   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.

6. 6

   Drain the potatoes in a colander, then return to the pot.

7. 7

   Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.

8. 8

   Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.

9. 9

   Add the melted butter and stir to incorporate, then season with salt to taste.

10. 10

    In a small saucepan, combine the heavy cream, rosemary, and garlic.

11. 11

    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.

12. 12

    Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.

13. 13

    Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.

14. 14

    Serve warm.

15. 15

    Enjoy!