Ultimate Mashed Potatoes

AuthorTasty Recipes
RatingDifficultyBeginner

You better make extra because these mashed potatoes are a hit! This creamy mashed potatoes recipe is shockingly good and easy to make.

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
 2 lbs yukon gold potato
 ½ cup whole milk
 ½ cup heavy cream
 8 cloves garlic, crushed
 ½ cup unsalted butter, cubed, cold
 2 tsp kosher salt
 freshly ground black pepper, to taste
 chives, finely chopped, for serving
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.

Related Recipe: https://tasty.co/recipe/ultimate-mashed-potatoes

Ingredients

 2 lbs yukon gold potato
 ½ cup whole milk
 ½ cup heavy cream
 8 cloves garlic, crushed
 ½ cup unsalted butter, cubed, cold
 2 tsp kosher salt
 freshly ground black pepper, to taste
 chives, finely chopped, for serving

Directions

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.

Ultimate Mashed Potatoes

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