Classic Mashed Potatoes
Ingredients
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Chives for garnish
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1/4 tsp. freshly ground black pepper
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2 tsp. kosher salt
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1/4 tsp. fresh minced rosemary
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1/2 cup plain or greek yogurt
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8 oz. cream cheese
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3 tbsp. unsalted butter
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1 sprig fresh rosemary
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3 cloves garlic, peeled and whole
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5 pounds potatoes, peeled and cut into 2-inch chunks
Method
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01Cook the potatoes: Place peeled cut potatoes in a large saucepan, cover with an inch of cold water. Add 2 teaspoons of salt to the water. Add the garlic cloves and rosemary sprig.
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02Heat on high to bring to a boil, then reduce to low, cover to maintain a simmer until the potatoes are just cooked through, about 10 to 12 minutes.
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03Once potatoes are done, drain the potatoes. Discard the rosemary sprig, save the garlic cloves with the potatoes.
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04Mash the potatoes and garlic cloves: While the potatoes are still hot, use either a potato masher or a potato ricer to roughly mash the potatoes and the garlic cloves in a large bowl.
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05A ricer will yield fluffier, less gluey, mashed potatoes. Mix in cream cheese and yogurt: In a large upright mixer, add the riced or roughly mashed potatoes into the mixer bowl, along with 2 tablespoons of butter, the softened cream cheese, and the yogurt.
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06Mix on low to start, then increase the speed to medium and mix just until everything is well incorporated. (Don't overmix!) Stir in the minced rosemary, the salt, and pepper. Taste and add more salt and pepper if needed.
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07Place in casserole dish: Butter generously the inside of a 2-quart casserole dish. Add the mashed potatoes, and spread out in an even layer. Dot with the remaining 1 Tbsp butter.
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08You can cover with plastic wrap and chill until ready to bake. You can make up to 2 days ahead.
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09Bake: When ready to make, remove from refrigerator and let sit for an hour to come to room temperature. Bake at 350°F for 30 to 45 minutes, until the top is lightly browned.
