BA’s Best Mashed Potatoes

By Andy Baraghani

There are mashed potatoes, and then there are these mashed potatoes: buttery, impossibly creamy, and still light enough to demand another spoonful. Yukon Golds bring plenty of flavor on their own, while garlic and rosemary steeped in warm milk and cream make sure there’s nothing timid about them. Boil them whole and skin-on so they don’t take on too much water, then let them dry briefly in the warm pot before passing them through a ricer or food mill.