Ingredients
Scale
- 3 pounds red potatoes, washed and quartered
- 6 cloves fresh garlic, peeled and smashed
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream or whole milk
- 1 teaspoon salt (plus more for boiling water)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives or parsley, chopped
Instructions
- Place the quartered red potatoes and the smashed garlic cloves into a large pot. Fill the pot with cold water until the potatoes are covered by about an inch.
- Add a generous pinch of salt to the water. Bring the pot to a boil over high heat.
- Reduce the heat to medium-low and let the potatoes simmer for about 15 to 20 minutes. They are ready when a fork easily slides into the center of the potato chunks.
- Drain the potatoes and garlic thoroughly in a colander. Let them sit for a minute to allow excess steam to escape.
- Return the potatoes and garlic to the warm pot. Use a potato masher to crush them until you reach your desired consistency. Leave some small chunks for a rustic feel.
- Add the softened butter and heavy cream. Stir gently with a large spoon until the butter is melted and the potatoes are creamy.
- Season with salt and black pepper. Stir in the fresh chives or parsley right before serving.
- Cook Time: 30 minutes