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World’s Best Mashed Potatoes

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5 from 1 review

Mashed Potatoes with Garlic Cream, Butter, Butter and More Butter

Ingredients

Scale
  • 5 lbs yukon gold potatoes
  • 4 sticks unsalted butter – cubed and room temp – divided
  • 2 cups heavy cream
  • 1 bunch chives – chopped
  • 6 garlic cloves – peeled and smashed
  • 2 TBL green onions – whites thinly sliced
  • 1 tsp nutmeg
  • 1 bay leaf
  • Sea salt
  • White pepper

 

Instructions

  1. Peel and dice the potatoes and cover in cold, well salted water in your cook pot
  2. Cube 1 stick of butter. Melt 1 tablespoon and set aside. Keep the remainder chilled in the fridge
  3. Pour the cream into a saucepan, add the smashed garlic, bay leaves, nutmeg, green onions and bring to a boil for 3-5 minutes until it reduces by 1/4
  4. Season with salt and pepper to taste then pour through a sieve and smash the solids to extract all the liquid flavor and set aside in a sauce pot on warm
  5. Bring your potatoes to a boil, then reduce to a simmer for 7-8 minutes until they are tender enough to easily smash with the back of a spoon
  6. Use a colander to drain the potatoes well for a minute
  7. Return the potatoes back to the dry cook pot and steam for 2-3 minutes to further reduce the water content
  8. Rice the potatoes back into your cook pot
  9. Mash in the chilled butter until incorporated into the potatoes
  10. Fold and mash in the cream sauce 1/4 cup at a time until you reach your desired consistency which should be a silky smooth puree
  11. Season to taste with salt and pepper
  12. Fold in half the chopped chives and place in a serving dish
  13. Drizzle the melted butter over the top and garnish with the remaining chives

 

Find it online: https://www.cooksavorcelebrate.com/worlds-best-mashed-potatoes/