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Ultimate Mashed Potatoes

by Jody Tixier and Alexis Deboschnek featured in How To Cook Perfect Potatoes

Ingredients

for 4 servings

  • 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, cubed, cold (115 g)
  • 2 teaspoons
    kosher salt
  • freshly ground black pepper, to taste
  • chives, finely chopped, for serving
    Calories 572
    Fat 42g
    Carbs 47g
    Fiber 4g
    Sugar 4g
    Protein 6g

Estimated values based on one serving size.

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Preparation

  1. On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
  2. Cut the potatoes into 1-inch (2 cm) cubes.
  3. 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. In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
  5. Remove the pot from the heat and strain the cream through a fine mesh sieve.
  6. Drain the potatoes in a colander and transfer back to the pot.
  7. Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
  8. Add the cubed cold butter and salt. Stir to combine.
  9. Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
  10. Top with freshly ground black pepper and sprinkle with chives and serve.
  11. Enjoy!
 

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