MASHED POTATOES

Prep the Potatoes – Cut the Yukon Gold potatoes into evenly sized pieces.
Cook the Potatoes – Add the potatoes to a large pot with 8 cups of water and 3 tbsp Better Than Bouillon (Chicken). Bring to a boil over high heat and cook until fork-tender, about 15–20 minutes.
Infuse the Butter – In a small saucepan over medium heat, melt 1 stick of butter. Add 2 tsp salt, 1 tsp black pepper, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, and 8 minced garlic cloves (or garlic confit if using). Let it simmer and infuse for about 5 minutes, then reduce to the lowest heat to keep warm until ready to use.
Drain & Rice – Drain the potatoes, reserving the broth for another use if desired. Rice the potatoes back into the same hot pot.
Mix it Up – Add the infused butter, ½ cup grated Parmesan, and 1 cup heavy cream to the riced potatoes. Mix until smooth and fully combined.
Finish & Serve – Garnish with finely chopped chives and serve.

You can flavor the boiling liquid however you like. I used Better Than Bouillon, but you could also use a Maggi cube, boxed chicken broth, or even just salted water. It’s all about how much depth of flavor you want from the base.
Instead of heavy cream, feel free to use half-and-half or whole milk. I used heavy cream for a richer, creamier texture, but it’s your kitchen—adjust based on your preference or what you have on hand.