Introduction
A holiday roast or a Classic Meatloaf is only as good as the mashed potatoes sitting next to it. These Creamy Garlic Mashed Potatoes are the heavyweight champion of side dishes. They aren’t just “mashed”; they are whipped into a fluffy, cloud-like consistency that is rich with butter and infused with the mellow flavor of roasted garlic.
The “Secret” Ingredients for Deep Flavor
The secret is Warm Cream and Roasted Garlic. Never add cold milk to hot potatoes—it makes them gummy. By warming your cream and butter together and mashing them with roasted (not raw) garlic, you create a sweet, savory infusion that permeates every bite of the potato.
Ingredients
- 3 lbs Yukon Gold Potatoes: These are naturally creamier than Russets.
- 1/2 cup Butter & 1/2 cup Heavy Cream: Warmed.
- 4 cloves Roasted Garlic: Smashed into a paste.
- Fresh Chives: For garnish.
Instructions
- Boil: Boil peeled, cubed potatoes in salted water until very tender (about 15 minutes).
- Drain: Drain well and let them sit in the hot pot for 1 minute to “steam off” extra moisture.
- Mash: Use a potato ricer or masher to break them down.
- Infuse: Slowly fold in the warm cream, butter, and garlic paste until light and fluffy.
- Serve: Season with salt and top with fresh chives.