Creamy, garlicky mashed potatoes

Based on 16 ratings
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Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

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

Ingredients

Servings:-6+
1¾ kg waxy potatoes
355 ml whole milk
120 ml heavy cream
1 head garlic
225 g unsalted butter (room temperature)
salt
pepper
nutmeg
chives (for garnish)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
378
Protein
4 g
Fat
34 g
Carb
14 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.
    • 1 head garlic
    • 1¾ 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.
    • 355 ml whole milk
    • 120 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.
    • 225 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!