Garlic Yukon Gold Mashed Potatoes

1. 1

   Place the potatoes and garlic in a large saucepan.

2. 2

   Cover with 1 to 2 inches cold water and season generously with salt; the water should taste like the sea.

3. 3

   Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.

4. 4

   Drain the potatoes and garlic well and pass through a food mill or ricer.

5. 5

   DO NOT use a food processor or blender; it will result in a very sticky and rubbery end product.

6. 6

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

7. 7

   While the potatoes are still hot, add one-third of the cream and the butter and stir vigorously into the potatoes.

8. 8

   Repeat this process with the remaining cream until you achieve a velvety and smooth consistency.

9. 9

   Taste the potatoes for seasoning and add salt if needed.

10. 10

    Serve immediately or cover with foil and keep warm in an oven on low heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.