There’s nothing more comforting and delicious than mashed potatoes. Warm, creamy and buttery-they’re the perfect addition to almost every meal. Mashed potatoes look deceptively easy to make, but too many times the result can ruin a meal. Today I have for you a tried and true recipe that will yield perfectly creamy mashed potatoes every time!
You begin these creamy mashed potatoes by toasting garlic cloves in a skillet until they’re golden brown and fragrant. Unlike roasting garlic in the oven, toasting it in a skillet takes only a fraction of the time and tastes just like roasted garlic! While the garlic is toasting, boil the potatoes in their skins until tender. Cooking the potatoes in their skins and peeling them after cooking gives this recipe it’s unique rich, earthy flavor. After the potatoes are peeled and roughly cut into chunks, they are thrown into a food mill along with the toasted garlic to be mashed. Melted butter is then mixed in before stirring in the half-and-half, salt and pepper. The result? Mashed Potato perfection!
Yield: Serves 4
22 cloves garlic (small to medium-large, about 3 ounces), from 2 medium heads garlic, skins left on
2 pounds potatoes, unpeeled and scrubbed (Yukon Gold is best)
8 tablespoons unsalted butter, melted
1 cup half-and-half, warm
1 1/2 teaspoons table salt
Ground black pepper
1. In small skillet over low heat, toast garlic, covered, shaking pan frequently, until cloves are dark spotty brown and slightly softened, about 22 minutes. Off heat, let stand, covered, until fully softened, 15 to 20 minutes. Peel cloves and trim off the woody root end. Set aside.
2. While garlic is toasting, place potatoes in large saucepan and cover with 1 inch cold water. Bring to boil then reduce heat to medium-low and simmer until potatoes are tender, 20 to 30 minutes. Drain.
3. Spear potato with dinner fork, then peel back skin with paring knife. Cut the potatoes into rough chunks.
4. For smooth mashed potatoes, set food mill or ricer over now empty but still warm saucepan. Drop potatoes and garlic into hopper of food mill or potato ricer. Process or rice potatoes into saucepan. Stir in butter with wooden spoon until incorporated; gently whisk in half-and-half, salt, and pepper to taste. For chunky mashed potatoes, use a potato masher, decrease the half-and-half to 3/4 cup, and mash the garlic to a paste with a fork before you add it to the potatoes. Serve immediately.
Source: Cook's Illustrated, September 2000
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