Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Russet or all-purpose potatoes

  2. 1/4 cup 49g / 1.7oz Butter

  3. 2 cups 186g / 6.6oz Garlic cloves - minced (small)

  4. 1/4 cup 59ml Cream

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Peel the potatoes and cut in half. In a medium saucepan of salted boiling water, cook the potatoes until fork-tender, about 40 minutes. Drain the potatoes well and return them to the saucepan. Cook over low heat for 1 minute, tossing, to evaporate remaining moisture. Meanwhile, melt the butter in a saucepan. Add the cream and heat until just warm. Using a potato ricer, mash the potatoes and garlic in the saucepan until they are broken up. Stir in cream and butter mixture. Season with salt and pepper to taste. This recipe yields 4 servings.


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