Ingredients:

  • red skin potatoes
  • sea salt
  • unsalted butter
  • heavy cream
  • garlic
  • fresh rosemary
  • freshly cracked black pepper
  • extra virgin olive oil
  • flaky sea salt

Instructions:

  1. Scrub the red skin potatoes and cut into uniform 1-inch cubes without peeling.
  2. Place potatoes in a large pot, cover with cold water and 1 tablespoon of salt. Bring to a boil, then simmer for 12–15 minutes until fork-tender.
  3. In a separate small saucepan, combine butter, heavy cream, smashed garlic, and rosemary sprigs over low heat. Simmer gently to infuse the aromatics while potatoes cook.
  4. Drain potatoes and return them to the hot pot over low heat for 60 seconds, shaking constantly to evaporate excess moisture until a light white film forms on the pot bottom.
  5. Remove garlic and rosemary from the warm dairy mixture. Mash the potatoes to your desired consistency.
  6. Slowly fold the warm infused cream and butter into the potatoes using a silicone spatula until just incorporated. Finish with a drizzle of olive oil and flaky sea salt.