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CREAMIEST Mashed Potatoes

Mashed potatoes with a buttery infusion of rosemary and thyme, enriched by garlic and Parmesan. The texture is silky smooth thanks to using a Ricer.
prep time15 minutes
cook time20 minutes
resting or cooling time5 minutes
total time40 minutes
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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

Instructions

  • Wash, peel, and cut potatoes into 2-inch pieces.
  • Simmer potatoes in chicken broth over medium-high heat for 20 mins until fork-tender.
  • Strain potatoes and return to warm pot to evaporate moisture.
  • In a saucepan, melt butter over medium heat. Add salt, pepper, rosemary, thyme, and garlic. Infuse for 5 mins.
  • Rice potatoes back into warm pot.
  • Fold in herb butter, half and half, and Parmesan cheese. Adjust salt as needed.
  • Garnish with chopped chives.