Garlic Yukon Gold Mashed Potatoes 2
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
61
Sweetness
55
Sourness
40
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2 cloves
Garlic3 cup
Heavy CreamDirections:
1
Place the potatoes and garlic in a saucepan
2
Cover with 1 to 2 inches cold water and season generously with salt
3
The water should taste like the sea
4
TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product
5
Bring the pan of water to a boil, reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes
6
Drain the potatoes and garlic well and pass through a food mill or ricer
7
DO NOT use a food processor or blender
8
It will result in a very sticky and rubbery end product
9
While passing the potatoes, bring the heavy cream to a boil in a small saucepan
10
Once the cream has come to a boil, remove from the heat
11
While the potatoes are still hot, add one-third of the cream and 2 pats of the butter and stir vigorously into the potatoes
12
Repeat this process two more times until all of the cream and butter has been incorporated
13
Taste the potatoes for seasoning, and add salt if needed
14
Serve immediately or cover with foil and keep warm in an oven on low heat