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Garlicky Mashed Potatoes



2-2.5   lbs          Russet potatoes

16        oz          Half & half (or heavy cream)

4          oz          Butter

6          cloves    Garlic

2          tsp         Kosher salt



Peel potatoes and dice into even size pieces, rinse.

Place diced potatoes in appropriate size pot; fill with water to 1 inch above potatoes.

Remove peels on garlic cloves and add them to the pot along with the salt.

Bring the pot to a boil and then immediately lower to a slight simmer. NOTE: Potatoes are cooked when they fall apart while sticking a fork into them.

As potatoes cook, heat the half & half (or heavy cream) with the butter in a appropriate size sauce pan until the butter is melted.

When potatoes are cooked, drain the water, add the hot half & half (or heavy cream) and butter mixture and mash together, including the garlic.

Season with additional salt if required.