Silky Smooth Garlic Herb Yukon Gold Mashed Potatoes
Silky Smooth Garlic Herb Yukon Gold Mashed Potatoes
Ingredients
For the Potatoes
- 1 1/2 pounds Yukon Gold potatoes, peeled and sliced into 1-inch pieces
- 1 tablespoon salt, for boiling
For the Cream Mixture
- 1/4 cup heavy cream
- 1/4 cup milk
- 1 clove garlic, crushed
- 2 tablespoons unsalted butter
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon fresh thyme, finely chopped
For Finishing and Garnish
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon lemon pepper seasoning
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 2 tablespoons unsalted butter, for garnish
Instructions
- 1
Place the peeled and sliced Yukon Gold potatoes into a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat.
⏱️ 15 min
- 2
Reduce heat to medium-high and simmer the potatoes for 25 to 30 minutes, or until they are fork-tender. Drain the potatoes thoroughly.
⏱️ 30 min
- 3
While the potatoes are cooking, prepare the cream mixture. In a medium saucepan, combine the heavy cream, milk, crushed garlic, 2 tablespoons of unsalted butter, finely chopped fresh rosemary, and finely chopped fresh thyme. Heat over medium-low heat, whisking occasionally, until hot but not boiling, about 5 minutes.
⏱️ 5 min
- 4
Once hot, strain the cream mixture through a fine-mesh sieve into a clean bowl to remove the garlic and herbs. Discard the solids.
⏱️ 1 min
- 5
Pass the drained, hot potatoes through a potato ricer directly into a large mixing bowl. Add the grated Parmesan cheese to the riced potatoes.
⏱️ 5 min
- 6
Pour the strained hot cream mixture over the riced potatoes and Parmesan cheese. Gently fold with a spatula until just combined.
⏱️ 2 min
- 7
For an extra silky smooth texture, press the mashed potato mixture through a fine-mesh sieve into another clean bowl using a rubber spatula or spoon. This step is optional but highly recommended for the signature texture.
⏱️ 10 min
- 8
Stir in the 2 tablespoons of unsalted butter (cut into small pieces), 1/2 teaspoon of salt (or to taste), onion powder, garlic powder, lemon pepper seasoning, and 2 tablespoons of chopped fresh chives until well incorporated.
⏱️ 2 min
- 9
Serve the mashed potatoes warm. For presentation, top with small pats of the remaining 2 tablespoons of unsalted butter and melt them with a kitchen torch, if desired. Garnish with additional fresh chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Silky Smooth Garlic Herb Yukon Gold Mashed Potatoes
Ingredients
For the Potatoes
- 1 1/2 pounds Yukon Gold potatoes, peeled and sliced into 1-inch pieces
- 1 tablespoon salt, for boiling
For the Cream Mixture
- 1/4 cup heavy cream
- 1/4 cup milk
- 1 clove garlic, crushed
- 2 tablespoons unsalted butter
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon fresh thyme, finely chopped
For Finishing and Garnish
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon lemon pepper seasoning
- 2 tablespoons fresh chives, chopped, plus more for garnish
- 2 tablespoons unsalted butter, for garnish
Instructions
- 1
Place the peeled and sliced Yukon Gold potatoes into a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat.
⏱️ 15 min - 2
Reduce heat to medium-high and simmer the potatoes for 25 to 30 minutes, or until they are fork-tender. Drain the potatoes thoroughly.
⏱️ 30 min - 3
While the potatoes are cooking, prepare the cream mixture. In a medium saucepan, combine the heavy cream, milk, crushed garlic, 2 tablespoons of unsalted butter, finely chopped fresh rosemary, and finely chopped fresh thyme. Heat over medium-low heat, whisking occasionally, until hot but not boiling, about 5 minutes.
⏱️ 5 min - 4
Once hot, strain the cream mixture through a fine-mesh sieve into a clean bowl to remove the garlic and herbs. Discard the solids.
⏱️ 1 min - 5
Pass the drained, hot potatoes through a potato ricer directly into a large mixing bowl. Add the grated Parmesan cheese to the riced potatoes.
⏱️ 5 min - 6
Pour the strained hot cream mixture over the riced potatoes and Parmesan cheese. Gently fold with a spatula until just combined.
⏱️ 2 min - 7
For an extra silky smooth texture, press the mashed potato mixture through a fine-mesh sieve into another clean bowl using a rubber spatula or spoon. This step is optional but highly recommended for the signature texture.
⏱️ 10 min - 8
Stir in the 2 tablespoons of unsalted butter (cut into small pieces), 1/2 teaspoon of salt (or to taste), onion powder, garlic powder, lemon pepper seasoning, and 2 tablespoons of chopped fresh chives until well incorporated.
⏱️ 2 min - 9
Serve the mashed potatoes warm. For presentation, top with small pats of the remaining 2 tablespoons of unsalted butter and melt them with a kitchen torch, if desired. Garnish with additional fresh chives.
⏱️ 1 min