There is no other side-dish on this planet that brings me more joy than mashed potatoes. This recipe is a foundation for you to make any kind of mashed potatoes that you wish. The cream and milk can be infused with herbs, mustards, and seasonings to make this mashed potato recipe your own. We use Yukon Gold potatoes because they create more of a creamy mashed potato than a fluffy texture you would find from russet potatoes.
- 2LB Yukon Gold Potatoes
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Whole Milk
- 1 1/3 Sticks Butter
- 4 Cloves Garlic Peeled Whole
- Salt & Pepper to taste
Set a medium pot on top of the stove , fill with cool salt water and bring to a boil. Peel your potatoes and and discard the skins. Dice all of your potatoes into even cubes to ensure they all cook evenly. When the water just starts to boil, carefully place your diced potatoes into the pot and cover with a lid for 15 minutes or until tender.
When potatoes are tender enough that a knife can cut through relatively easily, drain into a coriander and season with salt and pepper. With a potato or rice masher quickly mash potatoes until well combined and no whole pieces of diced potatoes are left and return to pot.
Place a saucepan on the stove and add in your butter, garlic and cook until the garlic becomes fragrant (be sure not to burn the butter). Add in the milk, cream and slowly stir in the the ingredients together slowly until well combined. Let your cream simmer for 3 to 4 minutes making sure ingredients to not boil over.
When your cream is ready slowly add to the mashed potatoes and mix a 1/4th at a time until you have the consistency that works best for you. Be careful to remove an I prefer a creamy mashed potato , so I added the entire amount of cream and butter. Stir/whisk ingredients until well combined, serve immediately and enjoy under a beautiful steak, or as a delicious midnight snack!