Recipe courtesy of Anne Burrell
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Garlic Yukon Gold Mashed Potatoes
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 pound Yukon gold potatoes, quartered
  • 1 clove garlic 
  • Kosher salt 
  • 3/4 cup heavy cream
  • 1/2 stick (4 tablespoons) cold butter, cut into 5 pats 

Directions

Place the potatoes and garlic in a large saucepan. Cover with 1 to 2 inches cold water and season generously with salt; the water should taste like the sea. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.

Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender; it will result in a very sticky and rubbery end product.

While passing the potatoes, bring the heavy cream to a boil in a small saucepan and remove from the heat.

While the potatoes are still hot, add one-third of the cream and the butter and stir vigorously into the potatoes. Repeat this process with the remaining cream until you achieve a velvety and smooth consistency. Taste the potatoes for seasoning and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

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