Recipe courtesy of Anne Burrell

Garlic Yukon Gold Mashed Potatoes

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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. While passing the potatoes, bring the heavy cream to a boil in a small saucepan and remove from the heat.
  4. 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.
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