If you’re familiar with my channel, you’ll know that garlic mashed potatoes are a staple as much as my garlic shallot puree. I use this recipe as a side dish for steaks, seafood, and of course every holiday turkey dinner.
Although this particular recipe mentions russet potatoes, I often replace them with red potatoes. When I use the red potatoes, I often leave the skins on, as I like the bit of color and texture it adds to the dish. I also leave the texture a bit chunkier so it’s more of a smashed potato, instead of smooth consistency.
This garlic mashed potatoes recipe is also the essential ingredient in my Irish shepherd’s pie!
Garlic Mashed PotatoesRecipe by Jason Hill – CookingSessions.com
- 2 cups cream or milk
- 8 tablespoons butter
- 2 pounds russet potatoes peeled
- 1/2 cup fresh grated Parmesan cheese
- 2 cloves garlic peeled and minced
- 1 tablespoon salt or to taste
- Pepper to taste
- Cut potatoes in half, then cut into cubes.
- Add potatoes to rapidly boiling water.
- Melt down butter in a sauce pot over low heat. Add minced garlic and stir about 2 minutes. Stir in cream. Bring cream to scalding point, stirring and watching. Do not boil over the cream or walk away. Once small bubbles start to form on the edge of pot, remove the cream mixture from heat. Set aside.
- Check potatoes for doneness after 20 minutes. When it breaks apart easily, they are ready, approximately 25 minutes. Strain potatoes, and then add them back into the pot.
- Using a wire whisk, add cream to potatoes, a little bit at a time, mashing and whisking to get the creamy consistency you want. You may not use all of the cream.
- Stir in grated parmesan cheese. Add about 1 tablespoon salt and pepper to taste. Enjoy!