Garlic Yukon Gold Mashed Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 344
- Total Fat
- 28
- Saturated Fat
- 18
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 92
- Sodium
- 402
- Total: 50 min
- Active: 15 min
Ingredients
1 pound Yukon gold potatoes, quartered
1 clove garlic
Kosher salt
3/4 cup heavy cream
1/2 stick (4 tablespoons) cold butter, cut into 5 pats
Directions
- Place the potatoes and garlic in a large saucepan. Cover with 1 to 2 inches cold water and season generously with salt; the water should taste like the sea. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.
- Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender; it will result in a very sticky and rubbery end product.
- While passing the potatoes, bring the heavy cream to a boil in a small saucepan and remove from the heat.
- While the potatoes are still hot, add one-third of the cream and the butter and stir vigorously into the potatoes. Repeat this process with the remaining cream until you achieve a velvety and smooth consistency. 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.