Everybody has a garlic mashed potatoes secret. Here’s mine. Put the garlic in with the potatoes when you cook them. It mashes easily with the potatoes. The other is to use the correct kind of potato.

Russet potatoes are the best potatoes for baked potatoes, stuffed potatoes, potato skins, and french fries because of their high starch content.

Yukon Gold potatoes are lower in starch and are best for creamy mashed potatoes, roasting, in soups and chowders, and baking in dishes. They taste slightly buttery and have a smooth texture. That is why I use them in my garlic mashed potatoes recipe.

Some people like to use red potatoes. The waxy red and yellow types are firmer and need more mashing to become creamy, which gives them a gluey texture.

EQUIPMENT: large saucepan, large fork

Garlic Mashed Potatoes

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Resting time

5

Minutes

This is the exact recipe you want with beef or poultry.

Ingredients

• 2 pounds Yukon Gold potatoes, about 4 to 6

• 4 cloves garlic, peeled and smashed

• 2 teaspoons sea salt

• 4 tablespoons organic unsalted butter, softened

• 1 cup heavy cream, warmed

Directions

• Peel and cut potatoes into large cubes, about the same size so they cook evenly.
• Put potatoes and garlic in saucepan and cover with about an inch of cold water.
• Add salt and taste water. It should taste pleasantly salty. Add more if needed. Don’t over salt. You can always correct seasoning later.
• Bring to a boil.
• Reduce heat and simmer until potatoes are very tender. A small knife should go through with no resistance and easily break them in half.
• Drain potatoes and garlic and transfer to a bowl.
• Use the largest fork you have to mash them until smooth. Don’t use a stand mixer, food processor, or blender. It will make them sticky, like potato glue.
• Use fork to beat in butter.
• Slowly beat in warm cream.
• Taste and correct salt.
• Let sit a few minutes before serving.