Ingredients:

  • 5 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 2 tbsp Kosher salt
  • 1 cup Heavy cream
  • 1/2 cup Unsalted butter, cubed and at room temperature
  • 6 cloves Garlic, smashed
  • 3 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme
  • 1 tsp Freshly cracked black pepper
  • 1/2 cup Sour cream
  • Fresh chives, finely chopped for garnish

Instructions:

  1. Peel and cube the potatoes into uniform 2-inch pieces. Rinse under cold running water for 2 minutes until the water runs clear to remove excess surface starch.
  2. Place the potatoes in a large pot and cover with cold water by at least an inch. Add 2 tablespoons of Kosher salt.
  3. Bring the water to a boil, then reduce to a simmer. Cook for 15–20 minutes until potatoes are fork-tender. Drain immediately and let sit in the warm pot for 2 minutes to allow steam to evaporate.
  4. In a small saucepan over low heat, combine heavy cream, smashed garlic, rosemary, and thyme. Simmer gently for 10 minutes, then strain out the solids.
  5. Pass the hot potatoes through a ricer or food mill into a large bowl. Fold in the room-temperature butter until melted.
  6. Gradually pour in the warm infused cream, stirring gently until fully incorporated. Fold in the sour cream and garnish with chives.