Creamy Mashed Potatoes

Name: Creamy Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 lbs yukon gold potatoes (cut into 2" pieces); 8 cups chicken broth (If using water, add 1 tbsp of kosher salt); 8 tbsp unsalted butter; 5 cloves garlic; 1 tbsp fresh thyme (minced, if using dried cut measurement in half); 1 tbsp fresh rosemary (minced, if using dried cut measurement in half); 1 tsp black pepper; 1/2 tbsp kosher salt; 1 cup half & half; 1/2 cup parmesan cheese (freshly grated); 1 tbsp fresh chives (for garnish)

5 steps

Prep:10minCook:20min

This creamy mashed potatoes recipe is the only one you'll ever need! These yukon gold potatoes are boiled in chicken broth for a huge flavor boost and turn into the ultimate side dish to go with any roast or other protein. In my eyes, they're the perfect mashed potatoes!

Updated at: Sat, 23 Nov 2024 12:06:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories358.1 kcal (18%)

Total Fat21.5 g (31%)

Carbs33.7 g (13%)

Sugars5.2 g (6%)

Protein9.2 g (18%)

Sodium1786.5 mg (89%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 lbsyukon gold potatoes

cut into 2" pieces

8 cupschicken broth

If using water, add 1 tbsp of kosher salt

8 Tbspunsalted butter

5cloves garlic

1 Tbspfresh thyme

minced, if using dried cut measurement in half

1 Tbspfresh rosemary

minced, if using dried cut measurement in half

1 tspblack pepper

½ Tbspkosher salt

1 cuphalf & half

½ cupparmesan cheese

freshly grated

1 Tbspfresh chives

for garnish

Instructions

Step 1

Peel your yukon gold potatoes and cut them into equal size 2" pieces (I cut them lengthwise then 3 times width wise for 6 pieces per potato, for reference)

Step 2

Fill a large pot of chicken broth and add your potatoes, covering them fully with the broth. Heat covered over high heat. Boil for 20 minutes or until fork tender and drain, reserving the broth for gravy or soup. *KEY TIP* It's important to start them off in cold broth so as the broth boils, the potatoes cook evenly throughout.

Step 3

While your potatoes are boiling, melt butter over medium heat until it "sings". Then add grated garlic, fresh chopped thyme & rosemary, kosher salt, and freshly cracked black pepper and let infuse for 5 minutes over low heat.

Step 4

Strain the potatoes from the pot and reserve broth for soup, gravy, etc. Run your potatoes through a potato ricer back into the same pot (the residual heat will help evaporate any excess moisture). Then over low heat add your infused butter, half & half, and freshly grated parmesan and mix until smooth.

Step 5

Add salt to taste and finish with freshly chopped chives. Enjoy!

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