Ingredients
Scale
- 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- 1 cup unsalted butter, softened
- 1 cup heavy cream
- 1/2 cup whole milk
- 8 cloves of garlic, minced or roasted
- 2 teaspoons sea salt (plus more for boiling water)
- 1 teaspoon cracked black pepper
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon garlic powder (optional for extra punch)
Instructions
- Place the potato chunks in a large pot. Cover them with cold water, ensuring there is at least an inch of water above the potatoes.
- 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 simmer for 15 to 20 minutes. The potatoes are ready when a fork slides into them easily.
- While the potatoes boil, place a small saucepan over low heat. Combine the butter, heavy cream, milk, and minced garlic. Heat until the butter melts and the mixture is warm, but do not let it boil.
- Drain the potatoes thoroughly in a colander. Let them sit for a minute so the excess steam can escape.
- Return the potatoes to the warm pot. Use a potato masher or a ricer to crush the potatoes until no large lumps remain.
- Slowly pour the warm garlic and cream mixture into the potatoes. Stir gently with a large spoon or a spatula until the liquid is fully absorbed and the potatoes are fluffy.
- Season with sea salt and black pepper. Taste and add more seasoning if needed.
- Transfer the mashed potatoes to a serving bowl. Top with fresh chives and an extra pat of butter before serving.
- Cook Time: 35 minutes