Ingredients
Scale
- 3 lbs peeled potates (Russet and Yukon Gold)
- 4 cups chicken stock
- 1 cup heavy cream
- 2 sprigs fresh rosemary
- 4–5 cloves garlic, peeled
- 10 tbsp salted butter, melted
- Salt and ground white pepper, to taste
Instructions
- Place heavy cream, whole peeled garlic cloves, and whole rosemary sprigs into a small saucepan over low-medium heat. Bring to a simmer, and once it’s simmering, turn the heat down to LOW. Keep at a low simmer for about an hour, or until the garlic is soft enough to easily mash.
- Put potatoes in a large pot along with chicken stock. If the 4 cups of chicken stock is not enough to cover potatoes, add water until potatoes are completely covered. Bring to a boil over medium heat. Boil until the potatoes are easily pierced with a fork – this will take about 15 minutes of boiling.
- Once potatoes are soft, drain them well and then return to the large pot and keep it over medium heat.
- Take the heavy cream off the heat, remove the sprigs of rosemary, and add heavy cream to the potatoes, along with melted butter. Mash it all together with a potato masher until large chunks of potato are gone.
- Remove potatoes to a stand mixer and mix on a medium speed for about 1 minute.
- Add salt and ground white pepper to taste. Top with fresh parsley and a bit of butter.