Recipe by Fyrestorm
This is truly the best garlic mashed potato recipe ever. It came from both an inspiration from an amazing restaurant in Breckenridge, CO and a recipe from Master Cook.
Top Review by MontanaRose
I found this recipe on-line in the early 90s at The California Culinary Academy website and have been using it ever since. The big winner for me besides the taste was that it can be frozen in a casserole dish for up to a couple of weeks, that is where the egg comes in, as they are then baked uncovered on the big day. I have even prepared this without peeling the potatoes when using new potatoes and it works out beautifully. My recipe is getting old and stained so was going to post it when I found that it had already been posted. Thank you.
- 10 large potatoes, peeled and cut into 1 inch cubes
- 6 garlic cloves (or equivalent)
- 8 tablespoons butter
- 2⁄3 cup whipping cream or 2⁄3 cup heavy cream
- 3 ounces cream cheese
- 2 eggs
- 1⁄2 cup minced chives
- 1 1⁄2 tablespoons salt
- 1⁄2 teaspoon white pepper
Directions See How It's Made
- Using a large pot, cover potato cubes and garlic with water.
- Bring to a boil over medium heat, reduce to low, then simmer until tender and easily pierced by sharp knife (about 30 min).
- Press potatoes and garlic through a ricer.
- Stir in the rest of ingredients using a wire whisk.
- Serve immediately or store in an ovenproof casserole dish.
- This can be prepared up to a week ahead and frozen.
- If defrosted warm potatoes at 350°F for 30 minutes.
- If frozen warm at 350°F for 75 minutes.
- (Optional Instructions- Bring a large pot of water to a boil. Boil potatoes for about 20 minutes until tender as above. Put potatoes through ricer and combine with all other ingredients including garlic which could have been minced garlic in a jar from supermarket).