Creamy, garlicky mashed potatoes

Creamy, garlicky mashed potatoes

Based on 16 ratings

"Want to make the potatoes in advance? You can make them the day before you want to serve them, simply cover with plastic wrap directly pressed on top of the potatoes and chill. The day of serving, transfer the potatoes to a pot over low heat. In a separate pot, heat some milk or cream and stir the hot milk or cream through until the potatoes are back to their best, creamiest consistency. Add chives and an extra pat of butter on top before serving because, why not?"

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
kg
waxy potatoes
118⅓ ml
whole milk
40 ml
heavy cream
head
garlic
75 g
unsalted butter (room temperature)
salt
pepper
nutmeg
chives (for garnish)
MetricImperial

Utensils

cutting board, knife, pot, colander, saucepan, fine grater, rubber spatula, potato ricer, bowl (large), fine sieve, liquid measuring cup

Nutrition per serving

Cal378
Protein4 g
Fat34 g
Carb14 g
  • Step 1/4

    Peel and crush all the garlic cloves. Scrub potatoes and add to a large pot of cold water with half the garlic cloves. Generously salt the water and bring it to a boil. Cook potatoes until completely tender, approx. 30 – 35 min. Drain and set aside.
    • head garlic
    • kg waxy potatoes
    • salt
    • cutting board
    • knife
    • pot
    • colander

    Peel and crush all the garlic cloves. Scrub potatoes and add to a large pot of cold water with half the garlic cloves. Generously salt the water and bring it to a boil. Cook potatoes until completely tender, approx. 30 – 35 min. Drain and set aside.

  • Step 2/4

    Add the milk, heavy cream, and remaining garlic cloves to a saucepan over medium-low heat. Add freshly grated nutmeg to taste. Let cook until ready to use, stirring every once in a while.
    • 118⅓ ml whole milk
    • 40 ml heavy cream
    • nutmeg
    • saucepan
    • fine grater
    • rubber spatula

    Add the milk, heavy cream, and remaining garlic cloves to a saucepan over medium-low heat. Add freshly grated nutmeg to taste. Let cook until ready to use, stirring every once in a while.

  • Step 3/4

    Using a potato ricer, mill the warm potatoes into a large bowl, discarding skins. Add butter, season with salt, and stir until butter is completely combined. Strain the milk-cream mixture through a fine sieve into a liquid measuring cup and add about a half a cup at a time to the potatoes, stirring after each addition until the mixture is completely smooth.
    • 75 g unsalted butter (room temperature)
    • salt
    • potato ricer
    • bowl (large)
    • fine sieve
    • liquid measuring cup

    Using a potato ricer, mill the warm potatoes into a large bowl, discarding skins. Add butter, season with salt, and stir until butter is completely combined. Strain the milk-cream mixture through a fine sieve into a liquid measuring cup and add about a half a cup at a time to the potatoes, stirring after each addition until the mixture is completely smooth.

  • Step 4/4

    Transfer to a serving dish, season with salt and pepper, garnish with finely chopped chives, and enjoy!
    • salt
    • pepper
    • chives (for garnish)

    Transfer to a serving dish, season with salt and pepper, garnish with finely chopped chives, and enjoy!

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