Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 tsp (5g) sea salt
  • 2 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1 cup (240ml) whole milk
  • 4 oz (113g) unsalted butter, cold, cut into cubes
  • 4 oz (113g) cream cheese, softened
  • Salt and freshly ground black pepper to taste
  • Pinch of freshly grated nutmeg

Instructions:

  1. Place potatoes in a large pot, cover with cold water, add 1 tsp salt, and bring to a boil. Reduce heat and simmer until fork-tender (about 15-20 minutes).
  2. While potatoes cook, gently heat milk in a small saucepan with garlic, rosemary, and bay leaf. Do not boil. Simmer for 5 minutes, then remove from heat and let steep for another 5 minutes. Strain the infused milk, discarding the aromatics.
  3. Drain the potatoes thoroughly in a colander. Return the potatoes to the empty pot and place over low heat for 1-2 minutes to dry out any excess moisture.
  4. Immediately rice the potatoes using a potato ricer into the same pot OR mash the potatoes thoroughly with a potato masher. Ensure there are no lumps.
  5. Add the cold, cubed butter and softened cream cheese to the mashed potatoes. Gently fold in until partially melted.
  6. Slowly drizzle in the warm infused milk, stirring constantly, until the desired consistency is reached. Don't add all the milk at once; you may not need it all.
  7. Season generously with salt, pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed. Serve immediately.