Ultra-Creamy Mashed Potatoes

Ingredients for Ultra-Creamy Mashed Potatoes

• 1.8kg medium Yukon Gold potatoes, scrubbed

• 4 teaspoons kosher salt, plus more

• 350ml whole milk

• 120 ml vispgrädde

• 1 head of garlic, halved crosswise

• 3 sprigs rosemary

• 230g (2 sticks) unsalted butter, room temperature, cut into pieces

• Nymalen svartpeppar

• A potato ricer or food mill fitted with fine disk

Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.

Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.

Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 teaspoons salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.

Serve mashed potatoes topped with a few grinds of pepper.

Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding 60ml milk or stock to thin out if needed.

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