Description
Indulge in these rich and velvety mashed potatoes that feature the buttery flavor of Yukon Gold potatoes perfectly complemented by the mellow sweetness of slow-roasted garlic. This restaurant-quality side dish uses professional techniques like heating the cream and butter to ensure a silky texture that elevates any meal. It is a luxurious, vegetarian-friendly addition to your table that guarantees a melt-in-your-mouth experience for your guests.
Ingredients
3 lbs Yukon Gold Potatoes, peeled and cut into cubes
2 whole heads of Garlic
1 cup Heavy Cream, warmed
1/2 cup Unsalted Butter, softened
1.5 tsp Sea Salt
2 tbsp Fresh Chives, minced
Instructions
Preheat oven to 400°F. Cut tops off garlic heads, drizzle with oil, wrap in foil, and roast for 40 minutes until soft.
Place peeled potato chunks in a large pot and cover with cold water by two inches.
Boil potatoes over medium-high heat until fork-tender, about 15 to 20 minutes.
Drain potatoes well and return to the warm pot to evaporate excess moisture.
Press roasted garlic cloves out of skins and mash into a smooth paste.
Pass cooked potatoes through a ricer or food mill for a smooth consistency.
Heat heavy cream and butter in a small saucepan until warm, then whisk into potatoes with the roasted garlic and salt.
Garnish with fresh minced chives before serving.
Notes
Ensure potatoes are completely dry before mashing to avoid a watery texture. Use a ricer rather than a hand masher for the most professional, lump-free result. The potatoes should be kept warm until serving to maintain the creaminess of the butter and heavy cream mixture.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Boiling and Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg