Who doesn’t love potatoes? I mean, come on. Fry ‘em, dice ‘em, slice ‘em, or bake ‘em, there’s nothing better than a well-seasoned iteration of a potato. This time, we’re mashing ‘em. And not only are we mashing them, we’re loading ‘em up with all sorts of tantalizing flavors to give you, what we proudly call, the Ultimate Mashed Potato. It’s an experience, trust us.
Cook Time
-
Total Time
-
Yield
4 servings
Ingredients
2 lb yukon gold potato (905 g)
½ cup whole milk (120 mL)
½ cup heavy cream (120 mL)
8 cloves garlic, crushed
½ cup unsalted butter (115 g), cubed, cold
2 teaspoons kosher salt
freshly ground black pepper, to taste
chive, finely chopped, for serving
Nutrition Info
Calories 520
Fat 36g
Carbs 47g
Fiber 4g
Sugar 4g
Protein 6g
How to Make It
1. Step
On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
2. Step
Cut the potatoes into 1-inch (2 cm) cubes.
3. Step
Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
4. Step
In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
5. Step
Remove the pot from the heat and strain the cream through a fine mesh sieve.
6. Step
Drain the potatoes in a colander and transfer back to the pot.
7. Step
Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
8. Step
Add the cubed cold butter and salt. Stir to combine.
9. Step
Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
10. Step
Top with freshly ground black pepper and sprinkle with chives and serve.