CREAMIEST Mashed Potatoes Recipe

Ingredients

• 3 pounds Yukon gold potatoes, cut into 2-inch pieces
• 7 cups chicken broth (or water with 1 tablespoon kosher salt)
• 7 tablespoons unsalted butter
• 3 cloves garlic
• 1 tablespoon fresh thyme, minced (or 1/2 tablespoon dried thyme)
• 1 tablespoon fresh rosemary, minced (or 1/2 tablespoon dried rosemary)
• 1 teaspoon black pepper
• 2 teaspoons kosher salt
• 1 cup half and half
• 1/2 cup Parmesan cheese, freshly grated
• 1 tablespoon fresh chives, for garnish

Wash and Peel the Potatoes

Wash and peel the Yukon gold potatoes thoroughly. Removing excess starch helps achieve a smooth mashed texture.

If you prefer added texture, you can skip peeling the potatoes.

Cut the Potatoes

Cut the peeled potatoes into uniform 2-inch pieces. Keeping the size consistent ensures even cooking. Transfer the cut potatoes to a heavy-bottomed pot or Dutch oven.

Simmer the Potatoes

Cover the potatoes with chicken broth and bring to a simmer over medium-high heat. Once simmering, reduce the heat and cook for about 20 minutes until the potatoes are fork-tender but not overcooked.

Strain the potatoes, saving the broth if desired, and return them to the warm pot to let any excess moisture evaporate.

Make the Herb Butter

In a small saucepan over medium heat, melt the butter and add the kosher salt, black pepper, chopped rosemary and thyme, and grated garlic.

Let the mixture infuse for about 5 minutes, stirring occasionally. Lower the heat if the butter simmers too aggressively. Optionally, skim the solids from the top to make a clarified herb butter.

Rice the Potatoes

Use a potato ricer to rice the cooked potatoes directly into the warm pot. Avoid using a masher to maintain a smooth texture.

The residual heat will help drive off remaining moisture.

Be careful not to overmix to prevent gumminess.

Fold in the Seasonings

Add the herb butter, half and half, and freshly grated Parmesan cheese to the riced potatoes.

Gently fold until everything is just combined.

Taste and adjust the salt as needed. Optionally, garnish with chopped chives.

Notes

• Use chicken broth: Cooking the potatoes in broth instead of water adds depth and savory flavor.
• Cut potatoes evenly: Uniform size ensures even cooking and prevents over- or under-cooked pieces.
• Return potatoes to warm pot: This helps evaporate moisture and keeps them warm before mashing.
• Use a ricer: Produces consistently smooth mashed potatoes without lumps.
• Don’t overmix: Overworking the potatoes after mashing can make them gummy.
• Ingredient quality matters: Use good butter, fresh herbs, and high-quality dairy for the best taste.
• Customize: Try adding sour cream, cream cheese, roasted garlic, caramelized onions, or extra cheeses like cheddar or gouda.