• Prep Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 4

Creamy Garlic Mashed Potatoes

  • Recipe Submitted by on

 Ingredients List

  • 2 pounds Yukon Gold potatoes, peeled and cut into uniform size
  • 6 cloves garlic, peeled
  • 1 1/2 teaspoons salt
  • 1 cup heavy cream
  • 1/2 cup butter
  • 1/4 teaspoon pepper


In a large pot, combine potatoes, garlic, and enough cold water to cover by about 1 inch. Add 1 teaspoon of the salt. Over medium heat, bring to a boil. Lower heat and continue to cook for about 25 to 35 minutes or until potatoes can be pierced with a fork without resistance.
In a colander, drain potatoes and garlic. Return to pot and continue to cook on very low heat for about 3 to 5 minutes to allow extra moisture to evaporate.
In a small saucepan, heat the butter and milk over low heat until butter is melted. Do not boil.
In a bowl, gently mash potatoes with a fork until mostly smooth. Use a potato masher or pass through a rice mill if you want a smoother consistency.
Add heavy cream and butter mixture. Add pepper and the remaining 1/2 teaspoon salt. Gently stir until just combined. Serve hot.

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