Creamy, Buttery, Cloud-Like Perfection Every Time
If you’ve ever wondered what makes mashed potatoes taste restaurant-level smooth, this is it. These Velvety Yukon Gold Mashed Potatoes are creamy, buttery, and perfectly seasoned with garlic and rosemary-infused cream. No lumps. No gluey texture. Just smooth, cloud-like perfection.
Chef Pat Lee breaks it down with one key technique: the potato ricer. Combined with warm infused milk, real butter, and a touch of sour cream, these mashed potatoes become rich without feeling heavy. Whether you’re serving them alongside roasted chicken, holiday spreads, or Sunday dinner, this is the mashed potato recipe you’ll keep on repeat.
Ingredients
For the Potatoes
- 2 pounds Yukon Gold potatoes, whole
- 1 teaspoon sea salt, fine
For the Cream Mixture
- 1 cup whole milk, warm
- ½ cup heavy cream, rich
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary, fragrant
For Finishing
- 3 tablespoons unsalted butter, soft
- 2 tablespoons light sour cream, smooth
- 1 tablespoon fresh chives, chopped
Step-By-Step Instructions
1. Bake the Potatoes
- Poke holes into the Yukon Gold potatoes.
- Bake at 400°F until fork-tender.
2. Rice the Potatoes
- Split the potatoes open and scoop out the flesh.
- Press through a potato ricer for a smooth texture.
3. Infuse the Cream
- Heat milk and heavy cream with garlic and rosemary to infuse flavor.
4. Add Cream Gradually
- Ladle the warm infused milk into the riced potatoes a little at a time.
- Mix gently.
5. Finish with Butter & Sour Cream
- Stir in unsalted butter and light sour cream until fully incorporated.
6. Garnish & Serve
- Season with sea salt and top with fresh chives.
- Serve warm.
Pro Tips & Suggestions
- Use Yukon Gold potatoes for natural creaminess.
- Always warm your dairy before mixing.
- Don’t overmix to avoid a gluey texture.
- Strain out the herbs and garlic before adding cream.
About the Creator
This recipe is by Pat Lee, the culinary creative behind @cookingwithpatlee, known for elevating everyday comfort food with simple but powerful techniques. His recipes blend humor, culture, and serious flavor.
Pat Lee | @cookingwithpatlee