Ingredients
Scale
- 5 lb Yukon gold potatoes, peeled
- 3 to 5 cloves garlic
- Salt
- 10 tbsp unsalted butter, room temperature
- 2 1/2 cups warm heavy cream
- Black pepper to taste
Instructions
- Cut potatoes into quarters or halves depending on sizes. Place potatoes in a large pot and pour just enough cold water to cover potatoes. Add garlic if you’d like to and 1 tbsp salt. Cook potatoes until chopstick tender, about 15 to 18 minutes over high heat.
- Drain cooked potatoes and rice them using a potato ricer for the silky smooth mashed potatoes.
- Add butter, heavy cream and 2 tsp salt. Mix everything well. Add extra 1/3 cup of warm heavy cream if you’re not serving immediately. Serve with extra butter and black pepper to your taste. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes