Prep 10 mins
Cook 20 mins
This is a deliciously rich mashed potato recipe with a subtle garlic flavor. Because of the richness, the serving sizes are smaller. The recipe is very loosely based on a recipe by Anne Burrell, a chef on the Food Network.
- 6 medium yukon gold potatoes, peeled and quartered
- 1 large garlic clove (or 2 smaller cloves)
- kosher salt
- 118.29 ml heavy cream
- 44.37 ml butter
- Place the potatoes and garlic in a medium sauce pan and cover with cold water. Add a generous amount of salt to the pan (I use 1 - 2 tbsp). Bring to a boil and cook until the potatoes are tender (about 20 minutes). Drain the potatoes and garlic. Mash them with a potato masher or pass through a ricer or food mill. Important - don't use a food processor or mixer if you don't want a pasty result.
- While mashing the potatoes, heat the cream for a few seconds in the microwave until it's warm. Add about a third of the cream to the potatoes along with a tbsp of butter. Stir until incorporated. Repeat the process two more times.
- Taste for seasoning and add more salt if necessary. If you need to keep them warm until the rest of the meal is finished, cover and place in a 200 degree oven.
I used yukon gold potatoes, but chose to roast my head of garlic and use a couple of cloves for this recipe. Just love roasted garlic on bread and on white pizzas, and couldn't pass up the opportunity to put some up for future use! Otherwise followed the recipe as posted. Made for Culinary Quest Summer 2014. Thanks for sharing!
This is very close to how I make mashed potatoes on a regular basis except that I don't generally use heavy cream. I did use the cream this time and the potatoes were delicious! Thanks for posting - Made for Culinary Quest 2014
We really enjoyed the potatoes this way. Love the garlic flavor. They were wonderful served with pork and mushroom gravy. Thanks for sharing this quick and easy to make recipe. Made for Culinary Quest - 2014 Suitcase Gourmets.