Introduction
Mashed potatoes are a non-negotiable at any holiday meal, but they can be surprisingly tricky. I’ve had my share of lumpy, gummy, or just plain bland potatoes. This recipe is my holy grail—the method that guarantees perfectly fluffy, ultra-creamy, and richly flavored garlic mashed potatoes every single time. The secret? Hot, infused cream and a potato ricer.
Why You’ll Love This Recipe
- Incredibly Creamy & Fluffy: The texture is absolutely perfect and luxurious.
- No Lumps, Guaranteed: Using a potato ricer is the secret weapon for a perfectly smooth mash.
- Rich (Not Raw) Garlic Flavor: We gently infuse the cream with garlic for a deep, savory flavor, not a sharp, raw bite.
- The Perfect Vehicle for Gravy: This is the ultimate sidekick to your turkey and gravy.
- A Classic Perfected: This recipe takes a simple side and makes it unforgettable.
Ingredients
- 5 lbs Russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1 stick (1/2 cup) unsalted butter
- 6-8 whole garlic cloves, peeled
- Kosher salt
- 1/2 teaspoon white pepper (optional, for looks)
- Fresh chives, chopped, for garnish
Instructions
- Place the peeled and cubed potatoes in a large pot. Cover them with cold water by about 1 inch. Add a generous tablespoon of kosher salt.
- Bring the pot to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are completely fork-tender (a fork slides in with no resistance).
- Meanwhile: While the potatoes are cooking, combine the milk, heavy cream, butter, and whole garlic cloves in a small saucepan. Heat over medium-low heat until the butter is melted and the mixture is steaming hot. Do not let it boil. Turn off the heat and let the garlic steep in the cream.
- Once the potatoes are tender, drain them thoroughly in a colander.
- Return the empty pot to the stove over low heat. Add the drained potatoes back to the dry pot and let them sit for 1-2 minutes, shaking the pot, to cook off any remaining moisture. This is key for fluffy potatoes.
- Set a potato ricer or food mill over a large, warm bowl. Pass the hot potatoes through the ricer. (If you must use a masher, do it now, but be careful not to overwork).
- Remove the garlic cloves from the warm cream mixture (you can discard them or mince and add them back in if you like).
- Slowly pour the hot cream mixture into the riced potatoes, using a rubber spatula to gently fold and mix until just combined. Do not over-mix!
- Season generously with salt and the optional white pepper to taste.
- Transfer to a serving bowl and garnish with fresh chives and an extra pat of butter.
Tips
Never, ever use a food processor or electric blender! It will overwork the starches and turn your beautiful potatoes into a sticky, gummy paste. Using Russet potatoes gives the fluffiest result, while Yukon Golds give a slightly denser, more buttery flavor.