How To Make Easy Creamy Mashed Potatoes

 

What You'll Need

 

• 2–3 pounds Yukon Gold, Russet, or Idaho potatoes, diced
• 1/3 cup heavy cream
• 1/4 cup melted butter (plus more for garnish)
• 1–2 tablespoons parsley (fresh or dried, for garnish)
• 2–3 sprigs rosemary
• 2–3 whole garlic cloves

 

Note: This ingredient list makes a small batch of mashed potatoes. Double the ingredients if using more potatoes.

 

How to Make It

 

1. Boil the Potatoes:

• Boil diced potatoes until fork tender, then drain completely.

 

2. Infuse the Cream:

• In a medium saucepan, heat heavy cream with garlic and rosemary for 5 minutes.
• Strain the mixture and set aside.

 

3. Remove Moisture:

• Return the drained potatoes to the same pot and heat for 30 seconds to remove any excess water.

 

4. Mash and Combine:

• Mash the potatoes until smooth.
• Slowly fold in the infused heavy cream mixture, a little at a time, until creamy and well combined.

 

5. Serve:

• Top with melted butter and parsley if desired. ENJOY!

 

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