These mashed potatoes are creamy and decadent and more like the French-inspired potato puree. For fluffier mashed potatoes, use Russets in place of the Yukons and 2 cups milk in place of the cream. Proceed with recipe. We've mashed these recipes with a hand masher, but to make them velvety, you need to use a ricer, available at a cookware store for less than $25.
Ingredients
- 3 pounds Yukon Gold potatoes, peeled and cut into quarters
- 10 tablespoons butter
- 1/2 cup half and half
- 3 garlic cloves, chopped
- salt and pepper
- 1/2 cup milk
Preparation
1. Rinse chopped potatoes to help remove starch. Place the potatoes into a pot and cover with cold water by an inch or two. Add a teaspoon and a pinch of sea salt and bring to a boil. Cook until fork tender, roughly 15 minutes or so.
2. Over low heat, melt 9 tablesoons butter in a saucepan . Add garlic and saute 1 minute. (Be careful not to brown or burn.) Whisk in heavy cream and keep warm. Be careful not to boil the cream.
3. Drain cooked potatoes and place into bowl. Make sure the potatoes are still steaming hot when mashing. Add the warm cream mixture to the bowl and mash. Season to taste and add milk to diesired concictency. Garnish with chives.
