Classic Garlic Mashed Potatoes
Impossibly creamy, buttery mashed potatoes whipped smooth with roasted-soft garlic and warm cream.
Contains common allergens
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Instructions
- 1
Place the potato chunks and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tablespoon kosher salt, bring to a boil over high heat, then reduce to a steady simmer.
- 2
Cook for 15 to 18 minutes, until a knife slides through a potato piece with no resistance. Drain thoroughly in a colander and let them steam-dry for 2 minutes to drive off excess moisture.
- 3
Meanwhile, gently warm the milk, cream, and butter in a small saucepan over low heat until the butter melts and the mixture is steaming but not boiling, about 4 minutes.
- 4
Pass the drained potatoes and garlic through a ricer or food mill back into the pot, or mash by hand for a more rustic texture. Avoid a food processor, which makes them gluey.
- 5
Pour in the warm cream mixture in two additions, folding gently with a spatula until just combined and silky. Season with the pepper and additional salt to taste.
- 6
Serve immediately, topped with chives if using. For make-ahead, hold warm over a pot of barely simmering water and stir in a splash more warm milk before serving.
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