Garlic Yukon Gold Mashed Potatoes
Creamy Garlic Yukon Gold Mashed Potatoes
Ingredients
- 4 lbs Yukon gold potatoes, washed and chopped (leave skin on!)
- 4 cloves garlic - peeled and left whole
- 1-2 Tbsp kosher salt
- 1.5-2 cups heavy cream, at room temp
- 10 Tbsp butter
- fresh cracked black pepper
Instructions
- Wash the potatoes, leaving the skin on, and chop into cubes that are about 2 inches in size. Fill a large pot with the potatoes, and cover with just enough COLD water to cover by 2 inches. Heavily salt the water (this is the only salt in the recipe, and it flavors the potatoes while they cook - I recommend 1-2 Tbsp).
- Bring the potatoes to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain, and throw back into the hot pot, leaving the cloves of garlic in the mix. Add the cream and butter to the potatoes, and mash to combine into a creamy consistency. Add a ton of cracked black pepper and taste for seasoning. You likely won't need any salt, but add if you prefer at this point.
- ENJOY!
Notes
This recipe is easy to make ahead by 24 or 48 hours. They can also be kept warm if covered in a low temp oven. To save oven space at holidays, I have had great success putting these into my slow cooker and heating over low heat about 30 minutes before eating. Have some extra cream on hand in case they need a little!