Ingredients
Scale
- 3 pounds Yukon Gold or Russet Potatoes peeled and cut into large chunks
- 1 ½ teaspoons Kosher Salt plus more for the water
- 6 tablespoons Unsalted Butter
- ¾ cup Heavy Cream or whole milk
- 3 cloves Garlic minced
- ½ teaspoon Black Pepper
Instructions
- Place the potatoes in a large pot and cover them with cold water, adding a generous pinch of salt.
- Bring the pot to a boil, then reduce to a steady simmer, cooking for 18–22 minutes until very tender.
- In a small saucepan, combine butter, cream, and minced garlic. Warm gently over low heat until the butter melts; do not boil.
- Drain the potatoes and return them to the hot pot, letting them sit for 1–2 minutes to evaporate excess moisture.
- Use a potato masher to mash the potatoes until mostly smooth.
- Slowly pour in the warm butter and cream mixture, continuing to mash until smooth and creamy.
- Season with salt and black pepper, adjusting to taste.
- Serve warm, topped with extra butter if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer flavor, consider adding sour cream or cream cheese to the potatoes.
Ensure the potatoes are cut evenly for consistent cooking.
Taste and adjust the seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling and Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg