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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.

Reduce heat to medium-high and simmer the potatoes for 25 to 30 minutes, or until they are fork-tender. Drain the potatoes thoroughly.

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.

Once hot, strain the cream mixture through a fine-mesh sieve into a clean bowl to remove the garlic and herbs. Discard the solids.

Pass the drained, hot potatoes through a potato ricer directly into a large mixing bowl. Add the grated Parmesan cheese to the riced potatoes.

Pour the strained hot cream mixture over the riced potatoes and Parmesan cheese. Gently fold with a spatula until just combined.

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.

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.

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.


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.

Reduce heat to medium-high and simmer the potatoes for 25 to 30 minutes, or until they are fork-tender. Drain the potatoes thoroughly.

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.

Once hot, strain the cream mixture through a fine-mesh sieve into a clean bowl to remove the garlic and herbs. Discard the solids.

Pass the drained, hot potatoes through a potato ricer directly into a large mixing bowl. Add the grated Parmesan cheese to the riced potatoes.

Pour the strained hot cream mixture over the riced potatoes and Parmesan cheese. Gently fold with a spatula until just combined.

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.

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.

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.
