Potatoes Creamy Mashed with Garlic and Butter
Potatoes Creamy Mashed with Garlic and Butter
Servings: 6-8
Ingredients:
- 3 teaspoons kosher salt
- 4 large baking potatoes; about 4 pounds total
- 8 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream plus more if needed
- freshly ground black pepper, to taste
Instructions:
- Fill a large pot ¾ full with water and bring to a boil over high heat with 2 teaspoons of salt. While the water is heating, peel the potatoes and cut into 1-inch cubes. Add the potatoes to the boiling water and cook until fork tender, 8 to 10 minutes. Check for tender at 7 minutes.
- While the potatoes are cooking, in a skillet, melt 6 tablespoons of the butter over low heat; reserve the remaining 2 tablespoons butter at room temperature. When the butter is melted, add the garlic and cook until it starts to color, about 3 to 4 minutes. Remove from the heat and set aside.
- When the potatoes are ready, drain them in a colander and return them to the pot off the heat; the residual heat from the cooking pot will help to evaporate the excess water, which will make your potatoes light and fluffy. Pass the potatoes through a ricer held over a bowl, or mash them in the bowl with a potato masher. Gradually add the heavy cream and cream, stirring with a rubber spatula or wooden spoon until thoroughly combined. Stir in the butter and garlic mixture and season with the remaining 1 teaspoon salt.
- Transfer the potatoes to a warmed serving bowl or platter. Cut the reserved 2 tablespoons butter into bits and dot them over the surface of the potatoes. Serve right away