Ingredients:

  • 2 lbs Russet Potatoes, peeled and cubed into 1-inch pieces
  • 1 lb Yukon Gold Potatoes, peeled and cubed into 1-inch pieces
  • 1 tbsp Kosher Salt for boiling water
  • 1/2 cup Unsalted European-style Butter, cubed
  • 1 cup Whole Milk
  • 4 cloves Garlic, smashed
  • 1 sprig Fresh Rosemary
  • Salt and White Pepper to taste

Instructions:

  1. Place cubed potatoes in a large pot and cover with cold water by at least an inch. Add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer and cook until fork-tender (25 minutes).
  2. Drain potatoes thoroughly. Return them to the still-warm pot over low heat for 2 minutes to 'dry-steam'. Shake gently until a white film forms on the pot bottom and potatoes appear matte.
  3. While potatoes dry-steam, combine milk, garlic, and rosemary sprig in a small pan over low heat. Heat until milk is steaming; do not boil.
  4. Add the butter. Toss in the 1/2 cup of cubed butter and stir gently until the butter is completely melted and coating the potatoes.
  5. Strain the warm dairy mixture to remove garlic and rosemary. Slowly pour the liquid into the potatoes using a ricer or masher to break down the potatoes, slowly pouring in the warm milk until the texture is silky and holds a soft peak. Season with salt and white pepper.