Save Recipe Print
42 min
12 min
30 min
6 to 8 servings



Preheat oven to 325 degrees F.

Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 10 minutes. Drain well, scatter onto a baking sheet and let cool for several minutes. Place in the oven to dry out, about 5 minutes. Smash the potatoes with a large fork or potato masher.

Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown. Add the garlic and cook quickly until pale gold. Add the cream, season, to taste, with salt and pepper, and bring to a boil. Reduce the heat to low and fold in potatoes with a wooden spoon or large whisk. Add the remaining butter by tablespoons, stirring after each addition. Stir in the extra-virgin olive oil. Season with salt and pepper, to taste.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Mashed Potato Cakes

Recipe courtesy of Sara Moulton

Molten Mashed Potato Bites

Recipe courtesy of Food Network Kitchen

Bangers and Mash

Recipe courtesy of Ina Garten

Mashed Potatoes

Recipe courtesy of Tyler Florence

Creamy Mashed Potatoes

Recipe courtesy of Ree Drummond

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Creamy Garlic Mashed Potatoes

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories