| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 460 |
| Total Fat | 37 g |
| Saturated Fat | 23 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 122 mg |
| Sodium | 538 mg |
Reviews
I won’t use any other recipe but this one… perfect potatoes every time. Thank you Anne Burrell
BEST MASHED POTATO RECIPE EVER! LOVE Anne Burrell’s recipes and her expertise when it comes to food! I used roasted garlic instead, but will do as recipe suggested to save time the next time I make mashed potatoes.
I can always count on an Anne Burrell recipe! My mashed potatoes turned out perfect! Thank you!!!
Question: do I skin potatoes? My old recipe doesn’t call for it but the picture doesn’t appear that the skins are left on.
Our favorite mashed potatoes ever! We do not “pass” the potatoes. We simply mash with a fork and they have turned out fine for the last four years.
I made these for Thanksgiving lunch. I used a five pound bag of potatoes so I *should’ve* used 3 3/4 cups cream. Well, I ran out and only had 3 cups. Even though I used less than it called for, my potatoes turned out SUPER runny and I had to leave them on low for another 30-45 minutes to thicken up some. Aside from that little mishap, these turned out AMAZING!!! Everyone loved them! I used more garlic than it called for…cuz that’s how I roll. Making sure the water was properly seasoned made a huge difference- I didn’t have to add any additional salt during the mixing process. This will be my go-to recipe from now on. (I’ve never actually used a recipe to make mashed potatoes, but after watch WCIA I realized I’d been doing it wrong all these years.)
Love these mashed potatoes! They are a favorite at family and friend’s gatherings. I’ve been making them for years now, and they ALWAYS turn out delicious.
Yum
These garlic mashed potatoes are simply sensual; silky and smooth. We had a bit left over, refrigerated even and I warmed them up and added some seasonings. So good.
I love this recipe for garlic mashed potatoes I’ve been using it for years and I didn’t know how smooth and creamy my potatoes could be until I started using a food mill