From Bon Appétit · Andy Baraghani · · 50s
BA’s Best Mashed Potatoes
Butter, garlic, and rosemary create creamy mashed potatoes that stay light and smooth.
In brief
Butter, garlic, and rosemary create creamy mashed potatoes that stay light and smooth. Yukon Gold potatoes with butter, garlic, and rosemary make creamy mashed potatoes that stay light and smooth. Originally reported by Bon Appétit.
Butter, garlic, and rosemary
Yukon Gold potatoes create buttery, impossibly creamy mashed potatoes that stay light enough for another spoonful.
“Buttery, impossibly creamy, and still light enough to demand another spoonful”
Key ingredients
Garlic and rosemary steeped in warm milk and cream add flavor without timidity.
“Garlic and rosemary steeped in warm milk and cream make sure there’s nothing timid about them”
Butter and potatoes
Two sticks of butter and Yukon Gold potatoes create a smooth, light mash without excess water.
“The two sticks of butter help too”
Perfect texture
Boil potatoes whole and skin-on to avoid water absorption, then dry briefly before mashing.
“Boil them whole and skin-on so they don’t take on too much water”
Mash gently
Fold in butter and warm dairy slowly until smooth, then stop immediately to avoid overmixing.
“Fold in the butter and warm dairy gently and stop as soon as the mash is smooth”
Serving suggestions
Serve with black pepper for Thanksgiving, roast chicken, meatloaf, or gravy.
“Save them for Thanksgiving if you must, but they’re just as good under roast chicken, next to meatloaf, or anywhere gravy is involved”
The big picture
Yukon Gold potatoes with butter, garlic, and rosemary make creamy mashed potatoes that stay light and smooth.
