Ultimate Creamy Mashed Potatoes

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    1. Place potato cubes in a large pot and cover with cold water. Season with a generous pinch of salt.
    2. Bring to a soft boil over high heat, then reduce to low and simmer for about 12 minutes, or until potatoes are fork-tender.
    3. Drain potatoes and return them to the pot over medium-high heat. Stir for 2-3 minutes to remove excess moisture.
    1. Mash potatoes until smooth using a potato masher, fork, ricer, or fine mesh sieve.
    2. In a small saucepan, heat heavy cream with garlic and rosemary over medium-high until simmering. Simmer for a few minutes to infuse flavors.
    3. Strain out garlic and rosemary, then gradually add infused cream to mashed potatoes, folding gently until fully incorporated.
  1. Season with salt and freshly ground black pepper. Serve hot, topped with melted butter and chopped chives.
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