Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 2 tbsp fine sea salt
  • 1/2 tsp ground white pepper
  • 1/2 cup unsalted high-fat butter, softened
  • 1 cup heavy cream
  • 3 cloves garlic, smashed
  • 1 sprig fresh rosemary

Instructions:

  1. Place peeled and cubed potatoes in a large stockpot and cover with cold water by at least two inches. Add 2 tablespoons of sea salt.
  2. Bring the pot to a boil, then reduce heat to a simmer. Cook for 20 minutes until potatoes are fork-tender and slide easily off a knife.
  3. While potatoes cook, combine heavy cream, smashed garlic, and rosemary in a small saucepan. Warm over low heat to infuse flavors; do not boil.
  4. Drain the potatoes thoroughly in a colander, then immediately return them to the warm, empty pot over low heat.
  5. Dry-steam the potatoes by shaking the pot for 1-2 minutes until excess moisture evaporates and potatoes look matte with a slight white film on the pot bottom.
  6. Process the hot potatoes through a potato ricer for a perfectly smooth, aerated texture.
  7. Fold in the softened butter first using a silicone spatula. This coats the starch granules in fat to ensure a silky finish.
  8. Gradually fold in the infused warm cream (straining out the garlic and herbs) and white pepper until the desired consistency is achieved.