• 6servings

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Nutrition Info . . .

VitaminsA, D, E
MineralsNatrium, Calcium, Potassium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound Idaho potatoes, peeled and cut into 1-inch cubes

  2. 1 pound Yukon Gold potatoes or Yellow Fin, peeled and cut into 1-inch cubes

  3. 8 large garlic cloves, peeled

  4. 1 tablespoon salt (for cooking the potatoes)

  5. 1 1/4 cups heavy cream

  6. 1/2 cup unsalted butter, room temperature, cut into tablespoon portions

  7. 1/4 teaspoon freshly ground nutmeg

  8. 2 teaspoons sea salt for the pureed potatoes

  9. 1/2 teaspoon freshly ground white pepper

Instructions Jump to Ingredients ↑

  1. Place potatoes and garlic in a large casserole and add enough water to cover 2 inches above potatoes. Bring water to boil over high heat. Add 1 tablespoon of salt. Reduce heat to medium and cook potatoes until tender or easily pierced with the tip of a knife; 15 to 20 minutes.

  2. Heat cream in a small saucepan over high heat until bubbles start to form around edges. Keep warm, but do not boil.

  3. Drain potato/garlic mixture; return to pan and dry potatoes over medium heat for one minute to remove excess water. Immediately run the potato/garlic mixture through a food mill and place in a mixing bowl. Or, place the mixture in the bowl of an electric mixer and beat on medium speed until lump-free.

  4. Add cream gradually, mixing on medium speed, scraping bowl occasionally. Add enough cream to give potatoes a soft-mounded consistency, similar to softly whipped cream. Mix in butter, a few tablespoons at a time. Add nutmeg, salt and white pepper; beat until well-blended.


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