Not your regular mashed potatoes. These garlic-infused mashed potatoes are the silkiest, creamiest mashed potatoes ever. This side dish is made with red skin potatoes, garlic-infused heavy cream and butter, and a pinch of white pepper, for an extra kick of flavor.
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Three weeks ago, my Dad and Gioyita, his wife, came to spend a couple of days with us. The day before they left, I decided that for dinner we should have an American meal, meaning, of course, beef and potatoes. We made a fire and ate on the patio, overlooking the mountains, which at sunset turn purple.
Our menu included grilled bacon-wrapped filet mignons and we had them with a green salad and mashed potatoes. For dessert, we had apple pie and ended with blankets and a couple of Black Swan cocktails…
The Best Mashed Potatoes with Heavy Cream
This post is not about that memorable dinner, but about the creamy garlic-infused mashed potatoes we had that night, and we are going to have as one of the side dishes for our Thanksgiving meal. These fancy mashed potatoes are to-die-for and yes, they deserve a special place in any holiday celebration.
After the first bite, my Dad exclaimed: “This tastes like in the best restaurant ever.” I told him he was right. These are fine dining mashed potatoes. I slightly adapted Balthazar’s recipe. Balthazar is the bustling yet romantic brasserie in Soho, New York City, and it’s one of my favorite restaurants ever. The Balthazar Cookbook is a compendium of its acclaimed recipes.
How to Make Creamy Garlic Mashed Potatoes
These creamy mashed potatoes are flavored with garlic. But the garlic flavor is subtle. The first step is infusing heavy cream with garlic. You achieve that by simmering and then blending both ingredients. Then, that mixture is used to mash the potatoes.
What Cream to Use for Mashed Potatoes
I use heavy cream, the same whipping cream we all love. Of course, these creamy mashed potatoes have all the calories, but trust me: there are no better mashed potatoes on the planet than these ones.
Buttery Mashed Potatoes
These are my deluxe mashed potatoes for special occasions. When I’m cooking for the holidays, in addition to heavy cream, I generously mash my potatoes with butter. Regularly, I skip the butter, and it works.
How Long To Boil the Potatoes
I cover my peeled and cut potatoes with water and add salt. Once the water boils, I cook the potatoes for 20 to 25 minutes. Immediately I drain them and mash them, alternating garlic-infused cream and butter.
What Can I Use Instead of a Potato Masher
As you can see in the pictures, I used a potato masher. But if you watch my video, filmed ten years later, I’m using a potato ricer, which now is my favorite tool to perform the task. However, if you don’t have any of those, use a fork. This will take a few more minutes.
My only advice: please don’t blend or process your potatoes in a food processor. The potatoes will release too much starch and will end with a gluey, sticky mess.
Creamy Garlic-Infused Mashe Potatoes Recipe
These mashed potatoes are better than Williams-Sonoma’s mashed potatoes, and Alton Brown’smashed potatoes too. But no matter how good they are, they are also super easy to make. I hope you like this recipe.
Creamy Garlic-Infused Mashed Potatoes
- 10 garlic cloves peeled and cut in thirds
- 2 cups heavy cream
- 3 pounds red skin potatoes peeled and cut in thirds
- 12 tablespoons butter
- Coarse sea salt
- 1 pinch White pepper finely grounded
- Put the garlic with the cream in a small saucepan over medium heat. Bring to a boil and immediately reduce the heat. Simmer for 30 minutes.
- Let the mixture cool down, pour it into a blender, and process it. Set aside.
- In a large pot, place the potatoes, cover them with water and boil them over medium heat for 20-25 minutes, until tender.
- While still warm, drain the potatoes and mash them with butter and garlic-infused cream.
- Season with salt and pepper to taste. Mix to combine.