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How to make mashed potatoes from scratch easy - creamy mashed potatoes

Hi there! In this video I want to show you how to make mashed potatoes from scratch that are silky and creamy. We are going to gook the potatoes with the skin on and then pass them through a ricer. Then we will finish them up with a milk and cream mixture infused with garlic and Rosemary. Trust me -- these potatoes are fantastic! Enjoy!


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Creamy Mashed Potatoes
Serves Six
Ingredients:
10 yellow Yukon potatoes (preferably all similar size)
1 cup milk
1/2 cup heavy cream
1 heaping tablespoon butter
1 peeled garlic clove
1 sprig rosemary
Salt & pepper, to taste
Instructions:

1.Prepare the Potatoes:
Scrub the potatoes well and place them in a large pot filled with cold water.
Generously salt the water.

2.Cook the Potatoes:
Bring the pot to a boil and cook the potatoes for 25 to 30 minutes, or until you can easily pierce them with a fork.

Turn off the heat. Remove the potatoes from the pot and discard the water.

Return the potatoes to the pot and cover them to keep warm. Allow the potatoes to dry slightly.

3.Prepare the Milk Mixture:
In a small pan, combine the milk, heavy cream, butter, garlic clove, and rosemary.

Bring the mixture to a simmer and let it simmer for a few minutes.

Strain the milk mixture into a measuring cup, discarding the garlic and rosemary.

4.Mash the Potatoes:
Taste the potatoes for salt and adjust as necessary.

Begin adding the milk mixture to the potatoes, 1/2 cup at a time, and mix gently. Avoid over-beating the potatoes to prevent them from becoming gluey.

Continue adding the milk until you achieve your desired consistency. Reserve any leftover milk mixture for reheating any leftover mashed potatoes.

5.Serve:
Season with additional salt and pepper to taste before serving.

Enjoy your delicious homemade mashed potatoes!

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