Garlic mashed potatoes cream (Print version)
Smooth mashed potatoes with roasted garlic and cream for a comforting and rich side dish.
# What you'll need:
→ Potatoes
01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
→ Dairy
02 - 1/2 cup heavy cream
03 - 1/4 cup unsalted butter, plus more for serving
→ Aromatics
04 - 6 large garlic cloves, peeled
05 - 1 teaspoon salt, plus additional to taste
06 - 1/2 teaspoon freshly ground black pepper
→ Optional Garnish
07 - 2 tablespoons chopped fresh chives or parsley
# How to make it:
01 - Place potatoes and garlic cloves into a large pot. Cover with cold water and add 1 teaspoon salt.
02 - Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are fork-tender, approximately 15 to 20 minutes.
03 - While potatoes cook, combine heavy cream and butter in a small saucepan over low heat. Stir until butter melts and mixture is warm.
04 - Drain potatoes and garlic thoroughly. Return them to the pot and let sit uncovered for 1 to 2 minutes to evaporate excess moisture.
05 - Using a potato masher or ricer, mash potatoes and garlic until smooth and fluffy.
06 - Gradually add the warmed cream and butter mixture while stirring to combine evenly. Adjust seasoning with additional salt and pepper as desired.
07 - Transfer to a serving bowl. Garnish with chopped chives or parsley and add a pat of butter if preferred. Serve hot.
# Expert suggestions:
01 -
- The roasted garlic becomes incredibly sweet and mellow, adding depth without any harsh bite that raw garlic would bring
- This recipe hits that perfect balance between luxurious and achievable, making you feel like a confident cook even on a weeknight
- They're creamy enough to feel indulgent but stable enough to make ahead, which means less stress when you're hosting
02 -
- Don't skip the step of letting drained potatoes sit for a couple minutes. Excess water is the enemy of creamy mashed potatoes, turning them gluey instead of fluffy.
- The temperature of your cream and butter really does matter. Cold dairy added to hot potatoes will seize and create a grainy texture. Warm ingredients blend smoothly.
- Overworking mashed potatoes can release too much starch and make them gluey. Use a masher or ricer, then stop once they're smooth. Your hands are already perfect, but a mixer is your enemy here.
03 -
- Save some of the starchy cooking water before you drain the potatoes. A splash mixed in at the end helps restore creaminess if you ever need to reheat them.
- The potato masher is genuinely superior to a mixer for this application. A mixer overworks the potatoes and releases too much starch, making them sticky and gluey instead of fluffy.