3 pounds Yukon Gold potatoes, peeled and cut into 1 inch chunks
1 cup heavy cream
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup fresh parsley, chopped for garnish
Instructions
Place your peeled and cubed potatoes into a large pot and cover them with cold water by at least an inch. Add a generous pinch of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15 to 20 minutes, or until they are fork tender and easily pierced.
While the potatoes are boiling, place a small saucepan over medium low heat. Melt the butter and add the minced garlic, stirring constantly for about one minute until it becomes fragrant but not browned. Pour in the heavy cream, chopped rosemary, and thyme, then let the mixture simmer gently for five minutes to allow the flavors to meld together. Season the cream with salt and pepper before removing it from the heat.
Drain the cooked potatoes thoroughly and return them to the warm pot. Use a potato masher or a ricer to break the potatoes down until they reach your desired consistency. Slowly pour the warm garlic herb cream mixture over the potatoes, folding it in gently with a spatula to ensure everything is well combined and silky smooth.
Transfer the creamy potato mixture into a greased baking dish and smooth the top with a spoon. Sprinkle the grated Parmesan cheese evenly over the surface. Place the dish under a broiler for 3 to 5 minutes until the cheese is melted and starts to turn a light golden brown. Garnish with fresh parsley and serve immediately while hot.
