You know when you go to a fancy steakhouse and their mashed potatoes are just so silky, rich and flavorful? Well you can make them that way at home now with this fail proof recipe! Check it out…
Note: you can make this recipe vegan/dairy free by substituting plant based milk and a vegan butter!
Restaurant Quality Mashed Potatoes
Steakhouse, restaurant quality mashed potatoes that are seasoned with garlic and fresh rosemary
- 5 lb bag Yukon gold potatoes
- 5-6 garlic cloves
- 3 cups organic whole milk
- 1 cup grass-fed butter (equivalent to 2 sticks) - I use Kerrygold
- 3 Sprigs fresh rosemary
- Kosher salt to taste
- black pepper to taste
Peel potatoes, cut into smaller pieces (about 2 inch cubes) and place into a large heavy pot. Fill with water enough to cover them completely. Add in 5-6 garlic cloves. Bring to a boil for about 15-20 minutes or until a fork very easily pierces the potatoes.
While the potatoes are cooking, add the milk, butter and rosemary to a small heavy pot and let simmer on low heat until the potatoes are done. Remove the rosemary and throw out.
Drain the potatoes and place them back into the large pot. Add in about half of the heated milk and butter and using an electric hand mixer, whip the potatoes on medium until well mixed. Slowly add in the rest of the milk/butter mixture and finish the potatoes on high until they are very smooth.
Season very liberally with salt and just a pinch or two of pepper and enjoy!