I have a confession to make. I love all potatoes. Except mashed potatoes.
I know, I know—blasphemy. It’s not that I don’t like mashed potatoes, it’s just that they don’t excite me at all. These have changed all that.
This may also come as a shock to you, but I’d NEVER made mashed potatoes before this. It seemed like so much work, to get something that I’m only kind of lukewarm on. But when my mom and I decided to make Julia Child’s boeuf bourguignon a couple weeks ago, I knew it needed an equally-impressive base carb. I’d found this recipe with another kind of French stew, and they sounded like a perfect match.
What I discovered was that this dish really deserved its own showcase, not to play sidekick to a much more flavorful star. I love garlic, could eat it in everything, and my diet has been a little light on it lately. These potatoes had the most delightful, mellow garlic flavor too, the result of simmering the whole garlic cloves in the heavy cream before adding both to the boiled potatoes. Where just adding garlic cloves to potatoes and blending them would give a much more intense, almost spicy taste that would overpower everything else, this allowed everything to be at just the perfect level.
What also surprised me is how good these were as leftovers. Potatoes in general (but particularly mashed potatoes and fries) are typically terrible as leftovers, but these warmed up quite nicely and creamily. I’m lobbying for us to make these for Thanksgiving, on account of how amazing they are. I recommend you do too. Let’s show boring old mashed potatoes who’s boss.
Cut up your potatoes into equal-sized cubes or pieces, so they’ll cook evenly. Most of these came from my grandma’s garden, but we supplemented with a few extra potatoes. The recipe says to peel them, which will definitely result in the most smooth, creamy outcome, but I like to keep potato peels on for all the healthy benefits and texture they provide.
Place the potatoes in a pot, cover with cold water, salt liberally, and bring to a boil over medium heat. Boil for 10-15 minutes, until the potatoes are tender and easily pierced with a fork. You may have to occasionally skim starch foam from the top to keep it from boiling over—you can lower the heat if necessary.
In a small saucepan on low heat, add the garlic and heavy cream. Heat until garlic is fragrant and the cream begins to simmer, but try not to boil it (if it starts to boil, don’t worry though).
Drain the potatoes and place in a blender, or if you’re lazy like me, in a giant bowl. Add the simmered cream and garlic cloves.
Blend until everything is a totally smooth puree. I used my immersion blender because I didn’t have a giant (clean) food processor. You may have to add a little skim milk while you’re blending it to even out the texture.
I made mine quite creamy, but did leave a tiny bit of lumpiness in it since I feel like the texture adds character.
So excited to finally find some mashed potatoes that I really love. And I was pleasantly surprised at how easy they were to make!
Creamy Garlic Mashed Potatoes
- 6 russet potatoes, peeled and cut into 1/2 inch cubes
- 8 cloves of garlic, cut in quarters
- 1/2 cup of heavy cream
- Salt and white pepper, to taste
- Place cubed potatoes in a large saucepan (I left the peels on mine). Place in a pot, cover with cold water, salt liberally, and bring to a boil over medium heat. Boil for 10-15 minutes, until potatoes are easily pierced with a fork. You may need to skim starch foam from the top occasionally and check to keep it from boiling over (lower heat if necessary). Drain the potatoes and place in a blender or large bowl (if you’re using an immersion blender).
- In a small saucepan on low heat, add the garlic and heavy cream. Heat until the garlic is fragrant and the cream begins to simmer, then add to the potatoes. Blend until everything is a totally smooth puree. Add water or skim milk as necessary to even out the texture.
Original recipe here