Description
Garlic mashed potatoes are great for the holidays or any special family meal. Read more to learn how I perfected this decadent side dish.
Ingredients
Scale
- 2lbs Yukon gold potatoes, peeled and cut into 1 ½ inch cubes
- 1 head of garlic
- Olive oil or any neutral oil, for drizzling
- 1 stick butter, cubed, softened at room temperature
- ½ to ¾ cup heavy cream, or more as needed, warmed*
- Kosher salt
- Chives, chopped, for garnish (optional)
Instructions
- Roast the garlic: Preheat oven to 400°F. Trim off the top of a head of garlic to expose the cloves. Drizzle with oil and wrap in foil. Roast in oven for 40-60 minutes or until very soft and tender. Allow to cool slightly and then squeeze out of skins and place in a bowl.
- Cook the potatoes: While the garlic roasts, bring about a ½ inch of water up to a boil in a medium sized pot.* Add cut potatoes and cover. Cook, stirring and replacing cover every 5 minutes or so, for about 15-20 minutes or until potatoes are fork tender and easily fall apart. This should be just enough water to allow the potatoes to cook through before it fully dries up, but add a little more water during the cooking process if needed.
- Rice the potatoes and garlic: Drain potatoes and press through a ricer or run through a food mill while hot. Add back into the warm pot (do not use a room temp bowl as I did in the video). Press garlic through ricer. If you don’t own these tools, a regular masher will be fine, but refrain from overworking the potatoes and making them gummy.
- Add dairy and season: Add softened butter and ¼ cup of warmed cream to potatoes and stir to combine. Season with salt. Add more cream until you reach your desired consistency. Garnish with chives, if desired. Enjoy.
Notes
To warm cream, place into a small sauce pot and bring to a slight simmer. Keep warm on low heat and cover until ready to use. You can also heat the cream in a microwave. I warm the cream while the potatoes are cooking.
This method may also work using a steamer basket with the potatoes making no contact with the water, however, as I do not own a steamer, I have not tested this method.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side
- Method: Steam
- Cuisine: American
Nutrition
- Serving Size: 1/8 of potatoes
- Calories: 220
- Sugar: 2g
- Sodium: 23mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 42mg
