Buttery Whipped Potatoes Recipe

Time30m

Serves4

rosemary and smoked sea salt butter

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Potatoes
Peel the Yukon Gold potatoes and cut them into evenly sized chunks.
2
Boil the Potatoes
Place the potato chunks into a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for about 15-20 minutes or until the potatoes are fork-tender.
3
Make the Rosemary Butter
In a small saucepan, melt the unsalted butter over low heat. Add the chopped fresh rosemary and smoked sea salt, stirring until the butter is infused with the flavors.
4
Mash the Potatoes
Drain the potatoes and return them to the pot. Add the heavy cream, black pepper, and the rosemary butter mixture. Mash the potatoes until smooth and creamy.
5
Serve
Taste and adjust seasoning if necessary. Serve warm as a delicious side dish.