Creamy Garlic Mashed Potatoes
Yukon potatoes are boiled to tenderness, then mashed with cream, butter, and garlic making for a tasty side dish.
Servings: 10 servings
Equipment
- 6-quart stock pot
- 2-quart sauce pan
- potato masher
- immersion blender
Ingredients
- 3 1/2 pounds Yukon Gold potatoes
- 1 tablespoon kosher salt
- 1 cup milk
- 1 cup heavy whipping cream
- 1/2 cup butter
- 2 tablespoon granulated garlic
- 1/4 cup grated Parmesan cheese
- 1 tablespoon seasoned salt
- 1/4 cup chicken stock
- 1/4 cup freshly minced chives
- kosher salt and freshly ground black pepper, to taste
Instructions
- Dice potatoes, making sure they are about the same size.
- Place in a 6-quart stock pot and water to cover. Add 1 tablespoon kosher salt.
- Bring to boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart easily with a fork, about 20 minutes.
- Meanwhile, in a 2-quart sauce pan, heat the milk, butter, granulated garlic, and Parmesan cheese, until all are combined. Set aside.
- When potatoes are finished, remove from heat and drain off the water. Mash up using a potato masher.
- Using an immersion blender to combine the creamy garlic mixture and stir to combine. If you want them to be a little thinner, add chicken stock, a little at a time, until you achieve desired consistency.
- Top with chives and freshly ground black pepper and serve immediately.
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Notes
If you are not going to be serving immediately, place mashed potatoes in a slow cooker at low heat until ready to serve.