Garlic Mashed Potatoes Cream (Print View)
Smooth mashed potatoes infused with roasted garlic and cream for a rich, comforting side.
# What You'll Need:
→ Potatoes
01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - ½ cup heavy cream
03 - ¼ cup unsalted butter, plus more for serving
→ Aromatics
04 - 6 large garlic cloves, peeled
05 - 1 teaspoon salt, plus more to taste
06 - ½ teaspoon freshly ground black pepper
→ Optional Garnish
07 - 2 tablespoons chopped fresh chives or parsley
# Step-by-Step Directions:
01 - Place potatoes and garlic cloves in a large pot and cover with cold water. Add 1 teaspoon salt.
02 - Bring water to a boil over high heat, reduce to a simmer, and cook until potatoes are fork-tender, approximately 15 to 20 minutes.
03 - Heat heavy cream and unsalted butter together in a small saucepan over low heat until butter melts and the mixture is warm.
04 - Drain potatoes and garlic thoroughly and return to the pot. Let them sit uncovered for 1 to 2 minutes to evaporate excess moisture.
05 - Use a potato masher or ricer to mash the potatoes and garlic until smooth and fluffy.
06 - Slowly incorporate the warm cream and butter mixture into the mashed potatoes, stirring to combine. Adjust seasoning with additional salt and pepper to taste.
07 - Transfer to a serving bowl, garnish with chopped chives or parsley, and add extra butter if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- Creamy and luxurious without being complicated, delivering restaurant-quality results in under 45 minutes
- The roasted garlic dissolves into the potatoes, giving you bold flavor without any sharp bite
- Naturally vegetarian and gluten-free, making it a side dish that works for nearly every table
02 -
- Cold water for cooking matters. Starting potatoes in cold water ensures they cook evenly and don't break apart before the centers are done.
- Never use a food processor or blender for mashed potatoes. It breaks down the starches and turns everything gluey and gummy. A masher or ricer is your friend.
- Garlic becomes completely different once it's cooked. Those six cloves won't overpower anything. They become sweet, almost caramel-like, and melt into the potatoes.
03 -
- For extra depth, roast your garlic cloves in a small baking dish with a drizzle of olive oil at 400°F until golden and soft, about 15 minutes. The flavor becomes even sweeter and more complex. This requires a little more time, but the result is worth it.
- Keep the potatoes warm on low heat while you finish other dishes. Cover them loosely with a kitchen towel to hold in heat without trapping steam that would make them watery.