Garlic Yukon Gold Mashed Potatoes

Total Time:
40 min
15 min
25 min

4 to 6 servings

  • 2 pounds Yukon gold potatoes, washed and quartered
  • 4 cloves garlic
  • Kosher salt
  • 1 1/2 cups heavy cream, warm
  • 1 stick cold butter, cut into 9 pats

Place the potatoes and garlic in a large sauce pan. 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 pot of water to a boil and cook until the potatoes are fork-tender, about 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. Once the cream has come to a boil remove from the heat.

While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has 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.

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    Great recipe, I loved the garlic addition. Will make again and again
    My new garlic mashed recipe! YUMMY! Made the night before and reheated with the other sides - Thanks Anne!
    it's great! i didn't have to even salt it once everything was mixed in. I only used 1/2 c of heavy cream and 1/2 stick of butter.
    My granddaughter came to cook dinner for her grandmother and I..What a delicious meal and the potatoes was wonderful..I will be fixing them for us again..Love you Bexley,,,, Grandpa
    Incredible, the best mashed potatoes I've had. Thanks for making me look like a cook!
    I just made these gold mashed potatoesfor friends. It was delicious! I crumbeled some bacon on top and it was a hit! Yum! Thank you for this recipe! It is so simple and delicious.
    Love You, Anne!!!
    This were delicious! If you don't have a food mill, a hand-held mixer works just fine.
    This is my go-to recipe with a few modifications: Add a bay leaf and freshly grated nutmeg to the cream while it is heating. Always add butter to the potatos before the cream. I also add a little white truffle oil which gives it some more depth of flavor and people often comment, "Mmm, what's in this?" I also use a food mill to break down the cooked potatoes. I get rave reviews on these every time!
    Great, simple recipe. Expects lots of compliments.
    OMG not only easy but tasty. Will make again
    We followed this recipe exactly only to find this was too salty for our personal tastes. We've lived on the coast for decades and know what salt water tastes like. It's not what we want our mashed potatoes to taste like. Respecting Anne's recipe, we followed it as she suggested. The texture and the garlic influence was fine, however, we felt this dish was overwhelmed by the salt. So....we quickly boiled more potatoes to take some of the saltiness away. We will definietly make this recipe again and adjust the salt to our taste. Moral of your own chef and make what tastes best for you and your family. ;-)
    These potatoes were very, very delicious! It took 1-1/2 tablespoons of Kosher salt to get my water to taste like sea water. However, it made the potatoes very tasty. When I first made this recipe, I used the amount of cream stated in the recipe, but didn't need all of it. So, I only used 1/2 cup of the cream and about 4 pats of butter. The potatoes tasted really, really good. I've made these potatoes twice already. I'm going to keep Yukon Gold potatoes on hand from now on so that I can enjoy these potatoes anytime! Thanks Anne. Love your show and the informative tips you give. Very helpful.
    I usually do not watch your show. A good friend who is an excellent cook said, that your shows left her mouth watering. I tried the mashed potatoes and my son ate two big helpings. He usually only eats KFC potatoes. Adding the potatoes to cold water, using warm cream and cold butter, DELICIOUS!!!
    Anne, you've nailed it! These are THE best mashed potatoes on the planet! With these,I have exceeded the potatoes at our favorite restaurant! These will be the ONLY mashed potatoes I will ever make.
     Keep on cooking!
    the best mashers i have ever made! i'm not a "kitchen" person so if i say they are "easy" - they really are. light fluffy and delish! i used a potato ricer and it was well worth the arm effort. they were perfect served along side my pot roast. will make again. thanks anne. they were really tasty!
    These were really good. But while I was going to get the potatoes, I noticed that we had some sweet potatoes that had been laying around for a while. ~Lightbulb~ I checked them to make sure they were still good (which they were) and used them instead of the regular potatoes. They were really good and my parents loved them! Definitely saving this recipe for next time!
    Oh. My. Gawd!!! The best mashed potatoes EVER!!!!...and sooooo easy to make!
    So yummy!! Don't skip salting the water and heating the cream, it makes a huge difference. I don't have a food mill so I just used a masher and it still turned out great.
    yuck, way to salty!
    The best garlic mashed potatoes I have ever had! The little techniques make all the difference.
    Sooo Good! Better than your everyday mashed potatoes. I served this tasty side dish with Chicken Marsala and it was a huge hit.
    I made these for Thanksgiving. Had to omit the garlic :( to please the older folks, but honestly, these were the easiest, best mashed potatoes ever. Heed the advice to salt the water liberally,it makes all the difference and there's no need to add any afterward. Also, don't worry if you haven't got a ricer. I used a masher and even that was barely necessary. The only problem was no leftovers...they were all gone in a flash. Thanks Anne!
    As always Anne delivers! I boiled the potatoes the night before and just warmed them up and added the half and half and butter the day of and they were creamy and delicious! Thanks again Anne!
    MMMMMMMMMMMMMMMMMMMMMMMMMMMM this was so gggggoooooddddd it was creamy garlicy and perfect
    wow!! as always.
    I have what seems like a gazillion recipes for mashed potatoes. This is far and away the best. I drove 2 hours to a Williams Sonoma store just to purchase an All-clad food mill, and I am so glad I did. Now I can make several of her recipes. The few I've already tried have turned out wonderfully. She and Emeril get a 5 star rating at my house.
    Creamy and tasty, although I made a few changes. I don't have a ricer, so I used a masher instead. I also removed the skins during the mashing process. I knew my kids would protest, if they saw brown things in their mashed potatoes. Lastly I didn't have enough heavy cream, so I used 1/2 & 1/2 and whole milk. Boiling the garlic and salting the water with the potatoes created great flavor. Thank you Anne!  
    Excellent! I used 2% milk and they were still great.
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    This recipe is featured in:

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