Garlic, cream and butter are all you need to jazz up this comfort food classic from chef Anne Burrell, host of Food Network's Worst Cooks In America.
Pro Tip: The water for boiling the potatoes should taste like the sea. Taste it! If the water is under-seasoned while cooking, it will be hard to have a well-seasoned end product.
Anne serves this as a side with her Herb-Roasted Chicken.
- 2 pounds Yukon gold potatoes, washed and quartered
- 4 cloves garlic
- Kosher salt
- 1 ½ cups heavy cream
- 1 stick cold butter, cut into 9 pats
Place potatoes and garlic in a large saucepan. Cover with 1 to 2 inches cold water and season generously with salt. Bring to a boil and cook until potatoes are fork-tender, 20 to 25 minutes. Drain potatoes and garlic well and whip with a hand mixer. (Do not use a food processor or blender—it will result in a sticky and rubbery texture.)
Meanwhile, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil, immediately remove from the heat.
While the potatoes are still hot, add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat process twice more until all of the cream and butter are incorporated. Season to taste. Serve immediately or cover with foil and keep warm in an oven on low heat.