Creamy Mashed Potatoes
This recipe contains no garlic. It is a great option for those who do not eat onions or garlic. This recipe serves 1-2 people.
Servings: 2 people
Equipment
- Potato Ricer
Ingredients
- 2 large potatoes Yukon Gold (Yellow Potatoes)
- 2 tbsp butter salted
- 2 tbsp heavy cream
- 1 rosemary sprig
- 1 tbsp salt to taste
- 1 tbsp pepper
Instructions
- Wash and peel potatoes. Cut potatoes into chunks. Add potatoes to a pot of boiling water. Add salt to the boiling water and continue cooking on medium heat.
- While the potatoes are cooking, on a separate pot, melt salted butter.
- Once butter in melted, add in heavy cream and let it simmer on low heat. Give it a whisk.
- Once the potatoes are cooked, drain them.
- Using a potato ricer, add the potatoes to the melted butter and cream mixture. Add in additional salt, black pepper and rosemary. Turn off heat and gently mix potatoes.
- Serve mashed potatoes on a serving bowl and garnish with a dash of butter and rosemary.
Notes
I prefer using Gold potatoes. It is important to salt at every stage. Rosemary is a great herb to bring flavor to this version of mashed potatoes.