This creamy mashed potatoes recipe is the only one you'll ever need! These yukon gold potatoes are boiled in chicken broth for a huge flavor boost and turn into the ultimate side dish to go with any roast or other protein. In my eyes, they're the perfect mashed potatoes!
Peel your yukon gold potatoes and cut them into equal size 2" pieces (I cut them lengthwise then 3 times width wise for 6 pieces per potato, for reference)
Fill a large pot of chicken broth and add your potatoes, covering them fully with the broth. Heat covered over high heat. Boil for 20 minutes or until fork tender and drain, reserving the broth for gravy or soup. *KEY TIP* It's important to start them off in cold broth so as the broth boils, the potatoes cook evenly throughout.
While your potatoes are boiling, melt butter over medium heat until it "sings". Then add grated garlic, fresh chopped thyme & rosemary, kosher salt, and freshly cracked black pepper and let infuse for 5 minutes over low heat.
Strain the potatoes from the pot and reserve broth for soup, gravy, etc. Run your potatoes through a potato ricer back into the same pot (the residual heat will help evaporate any excess moisture). Then over low heat add your infused butter, half & half, and freshly grated parmesan and mix until smooth.
Add salt to taste and finish with freshly chopped chives. Enjoy!
Notes
TIP: The natural starch in the potatoes will be an excellent thickening agent in the leftover chicken broth! Use the leftover broth to thicken soups, make gravy, or add flavor to stuffing! Make Ahead TIP: Save room in a crowded kitchen by making these mashed potatoes ahead of time and keeping them warm in a slow cooker or instant pot! Just keep them on low setting until it's time to serve!