Garlic Yukon Gold Mashed Potatoes 2
Place the potatoes and garlic in a saucepan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product. Bring the pan of water to a boil, reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes.
While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil, remove from the heat.
While the potatoes are still hot, add one-third of the cream and 2 pats of the butter and stir vigorously into the potatoes. Repeat this process two more times until all of the cream and butter has been incorporated. Taste the potatoes for seasoning, and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.
More Recipes and Ideas:
Garlic Mashed Potato Pizza with Arugula and Fennel Salad, Yukon Gold Potato Soup with Chive Oil, Beet Reduction and Sweet Garlic Confit Croutons, Grilled Yukon Gold Potato and Andouille Salad, Roasted Beet Recipes, Roasted Potato Recipes, Potato Recipes, Mashed Potato Recipes, Sweet Potato Casserole Recipes, Baked Potato Recipes
Thank you! your flag was submitted.