Anna Williams
Hands-On Time
30 Mins
Total Time
1 Hour 50 Mins
Yield
Serves 10

What makes these mashed potatoes so luscious, you ask? Well, a cup of heavy cream, for starters. You’ll make a milk, cream, and butter mixture that’s infused with rosemary and bay leaf to add a sophisticated twist without leaning too hard into the herbal notes. (Because, let’s be honest, nobody wants a sprig of rosemary stuck in their teeth.) Another key to luxurious mashed potatoes is using a potato ricer, which transforms baked potatoes into airy fluff rather than the gluey mashed potatoes you might be used to.

How to Make It

Step 1

Preheat oven to 400°F. Spread 2 cups salt on a rimmed baking sheet so it mounds slightly. Arrange potatoes evenly on salt. Bake until tender, 50 to 60 minutes. Remove from oven; let stand until cool enough to handle, about 30 minutes.

Step 2

Peel potatoes; transfer to a ricer and press into a large bowl, or use a potato masher. (To make ahead, let potatoes stand, covered, at room temperature for up to 6 hours.)

Step 3

Stir together cream, milk, butter, rosemary, bay leaf, pepper, and remaining 4 teaspoons salt in a medium saucepan. Bring to a bare simmer over medium-low; cook, undisturbed, until butter melts. Remove from heat; let stand, stirring occasionally, for 10 minutes. Remove and discard rosemary and bay leaf.

Step 4

Reheat cream mixture over medium, stirring occasionally, until warmed through, 5 to 6 minutes. Pour over potatoes and stir gently until smooth and combined. Serve garnished with pepper.

Chef's Notes

Bake buttery Yukon Golds in salt to intensify flavor, then pass them through a ricer for a smooth texture.

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