Side Dishes‎ > ‎

Fluffy Mashed Potatoes

  • 2 1/2 lbs Yukon Gold Potatoes, peeled and cubed into 2" pieces
  • 1 tbsp salt
  • water to cover potatoes
Cream Mixture:
  • 4 tbsp butter
  • 1 1/2 cups cream
  • 1/4 tsp black pepper
  • 2 tsp salt
  • 1 tbsp garlic, minced (more or less to taste)

  • Boil potatoes in salted water until a fork easily breaks through them, about 25 minutes. Drain and set aside.
  • Melt butter in a saucepan over a medium heat. Add garlic and cook until fragrant. Add cream and salt and bring to a slow simmer.
  • Pass potatoes through a ricer directly into a mixing bowl. Then, using a spatula, slowly add your hot cream mixture into the potatoes until the cream incorporates fully into the mash.
  • Serve with a pat of butter.