| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound Yukon gold potatoes, quartered
- 1 clove garlic
- Kosher salt
- 3/4 cup heavy cream
- 1/2 stick (4 tablespoons) cold butter, cut into 5 pats
Instructions
- 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.
- 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 and remove from the heat.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 344 |
| Total Fat | 28 g |
| Saturated Fat | 18 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 92 mg |
| Sodium | 402 mg |
| Serving Size | 1 of 4 servings |
| Calories | 344 |
| Total Fat | 28 g |
| Saturated Fat | 18 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 92 mg |
| Sodium | 402 mg |
Reviews
This recipe turned out great my second go around. The first time I tried it, it was tooooo salty. The instructions, “it should taste like the sea.” is a little to vague. Everyone’s experience with the “sea” is different. I live on the Gulf of Mexico and my idea of salt water left my Yukon Golds overly salty.
The second time around I was careful to lessen the amount of salt to where the salted water was slightly saltier than what would be ideal and it turned out great!
I would rather use less salt on the front end and have to add a little when I’m mixing than to oversalt it from the beginning.
The second time around I was careful to lessen the amount of salt to where the salted water was slightly saltier than what would be ideal and it turned out great!
I would rather use less salt on the front end and have to add a little when I’m mixing than to oversalt it from the beginning.
I make this all of the time. It’s soft and yummy. Thank you Anne
I have made this recipe a few times now and I do have to say – it really is the best mashed potatoes. I was always told to never add salt to potato water and to only salt when mashing, but OMG – thank you Anne, because salting the water has made the biggest difference in the taste of these potatoes. Some cooking variations I feel are important to mention are as followed:
I’ve made it with the garlic boiled, but I prefer the taste of roasted garlic over the boiled. I simple cut the top off a garlic head, sprinkle S&P with a little olive oil, wrap in aluminum and let it cook in the oven for about 45 mins @ 350. I love garlic, so when its cooked I just squeeze out every little clove I can possible squeeze!
Also… another note. I’ve made with a miller and mashed by hand and personally I prefer the mouth feel of mashing by hand. But I will say, that if you’re making a fancy steak or salmon dinner, the extra time it takes to use the miller may be worth it. It really depends on how creamy you like your mashed potatoes.
And, last but not least I start with a 1/4 cup of cream and gradually add more if needed. I don’t like mine too runny. It’s a personal thing though.
Hands down the BEST mashed potatoes I have e
Very made. It’s my go to recipe. Thanks Anne!
I LOVE this recipe! I made it for the first time last thanksgiving and I cannot tell you the cheers I got! I have made it several times since and am making it now! She’s for reals when she said the water should taste like the sea, it should taste like the sea! It makes for an unbelievable end product! I have to admit, I don’t have a ricer so I use my hand held mixer and am just careful at how long I beat them for. They are delicious every. time.