Susan's, Creamy Garlic Mashed Potatoes

Side Dish

Recipe courtesy of Susan Ford, Publisher, Louisiana Kitchen

Serves 6 to 8

Ingredients: 
  • 5 pounds russet or Yukon Gold potatoes, scrubbed, peeled, and cubed
  • 1 head garlic, cleaned and separated, ends trimmed
  • 2 sticks unsalted butter, melted
  • up to 2 cups half and half or cream, warmed
  • Salt and pepper to taste
  • chives

Susan's note: I generally use russet potatoes for mashed potatoes because I prefer the fluffier texture, but I migrate toward Yukon Golds around the holidays because of the natural buttery flavor and hue and creamier texture. This is also the only time of year I peel my potatoes. You sacrifice a lot of nutrients when you discard the peel.

Garlic Mashed Potatoes with Chives
Garlic Mashed Potatoes
Method: 

Place the potatoes and garlic in a large pot of generously salted cold water.
Bring to a boil, reduce heat to medium, and simmer until the potatoes are tender when pricked with a fork, 15 to 20 minutes.
Drain and return to pot.
Using a potato masher, begin mashing the potatoes, adding the melted butter 1/2 cup at  a time.
Add black pepper to taste, and taste for salt, adding more if necessary.
Gently stir in the cream in 1/2 cup increments until the potatoes are no longer dry.

Garnish with chives or parsely, optional.
Serve while hot.

Similar Recipes by course
Creamy Potatoes and Peas Pecan Rice Pilaf Debbie's Crunchy Chicken Salad Scott Varnedoe's Pickled Shrimp, Scott Varnedoe's Pickled Shrimp Pimento Cheese Grits Cinnamon Spiced Carrots
Cheddar Broccoli Bacon Stuffed Baked Potato Corn-stuffed Peppers Spinach with Sesame and Garlic Cajun Macaroni Salad Okra and Sweet Corn Purloo Roasted Onions Stuffed with Cheese

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive