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Extra-Creamy Mashed Potatoes – Silky-smooth and delicious, infused with herbs and butter! These creamy mashed potatoes are ready in just 30 minutes and make the perfect side for any occasion. Make sure to dry up the cooked potatoes before mashing them, this will ensure they absorb much of the delicious infused milk. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Extra-Creamy Mashed Potatoes
- 4 pounds (2kg) Yukon Gold potatoes, peeled, cut into pieces
- 1 1/2 cups whole milk
- 3 sage leaves
- 2 rosemary sprigs
- 3/4 cup (1 1/2 sticks) unsalted butter, plus more for serving
- Salt and freshly ground black pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Place potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until potatoes are tender but not overcooked and soggy, about 20–25 minutes.
2. Drain the cooked potatoes, reserving 1/2 cup cooking liquid if making potatoes ahead (see note). Return potatoes to the pot and set over low heat. Gently dry up the potatoes, stirring constantly, about 1 minute. This step will ensure they absorb much of the infused milk.
3. Meanwhile, heat milk, rosemary sprigs, sage leaves, and 3/4 cup butter in a small saucepan over medium heat until butter is melted. Remove from heat.
4. Mash hot potatoes with a potato masher.
5. Discard herbs from the infused milk mixture. Gradually add the milk mixture to potatoes, stirring vigorously with a wooden spoon until combined and smooth; adjust seasoning with salt and pepper.
6. Transfer mashed potatoes to a large serving bowl, and serve with a few pats of butter on top. Enjoy!
Note: You can make the mashed potatoes ahead. Mash cooked potatoes and cover. Just before serving, reheat over low, gently stirring in some reserved potato cooking liquid as needed to loosen, then add the warm infused milk.
