• Jeremy Scheck

Creamy Garlic Mashed Potatoes

Mashed potatoes are not a diet food and I don't want them to be. If I am eating mashed potatoes, I want butter, cream, and the works. This recipe is easy to make and a total crowd pleaser. I much prefer this thick and creamy method to the light and fluffy type you'd get from a russet variety. For less work and a rustic appearance, I prefer to leave my potatoes unpeeled.


Vegetarian and gluten-free.


Ingredients:

  • 2 pounds redskin or Yukon gold potatoes

  • 3-4 cloves garlic, peeled

  • 1 and 1/2 sticks of butter

  • 1 cup of heavy cream, milk, or sour cream (I almost always use cream)

  • A lot of kosher salt and fresh cracked black pepper

  • 1 teaspoon garlic powder (optional, for deeper garlic flavor)

  • Additional garnish or seasoning to taste, such as chives, dill, paprika, old bay, melted butter.

Method:

  1. To prepare the potatoes, scrub with a paper towel and cut in quarters, halves, or leave whole, depending on the size. If your potatoes are very small — around the size of a golf ball — you can leave them whole and just rinse them well with cold water and strain.

  2. Fill a medium stock pot with the prepped potatoes and just enough clean, cold water to cover the potatoes by about 2 inches. Add 2 HANDFULS kosher salt (most will be strained out but this will season the potatoes from the inside out as they cook). Add the garlic cloves in whole and bring to a boil.

  3. Once at a rolling boil, reduce slightly and boil 10-20 more minutes or until a fork slides easily through a large potato. Towards the end of the cook time, add the butter and cream to a small sauce pan and warm over medium heat (or heat up in the microwave).

  4. Set a colander in the sink and strain the water out. Add the potatoes and garlic back to the empty pot and cook over low heat about 1 minute to allow steam to escape. Using a fork or masher, mash the potatoes to your desired consistency. Don't worry about the garlic, just mash it in with the potatoes. Keep the potatoes over low heat and add the cream and butter (you'll be surprised how much liquid they can absorb when you mix well). If desired, reserve a little of the cream and butter at first and add in increments to taste. I find it easiest to mix everything together with a silicone spatula.

  5. Taste for salt and pepper (it will still likely need a lot of salt), and serve with additional garnish or seasoning to taste.



Jeremy Scheck is the founder and editor-in-chief of Collegetown Kitchen and After School Bakery. He is a student at Cornell University in the class of 2022 studying Spanish, Italian, and nutrition. Aproveche, buon appetito and bon appétit!