- 2 1/2 pounds Russet potatoes, peeled and cut into large dice
- 1/2 stick unsalted butter
- 4 cloves garlic, thinly sliced
- 1 1/4 cups heavy cream
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground white pepper
Place potatoes in a 2-quart saucepan, cover with water and set over high heat. Bring to a boil and cook the potatoes until the potatoes are fork-tender, about 20 minutes.
While the potatoes cook, place the butter and garlic slices in a 1-quart saucepan over medium-low heat and cook until the garlic is well-caramelized and the butter is browned and toasted, about 5 to 7 minutes. Add the heavy cream to the saucepan and continue to cook until the cream is heated through, about 2 minutes longer.
When the potatoes have cooked and are fork-tender, remove from the heat, strain out the water and return the potatoes to the saucepan. Cook the potatoes for about 3 minutes, stirring occasionally to dry them out.
Add the heated cream, garlic, butter, salt and white pepper to the saucepan with the potatoes and, using a whisk, stir the potatoes until they are mostly smooth and the cream is fully incorporated into the potatoes. Place in a side dish to serve and garnish with the chopped chives.
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