Leite’s Culinaria Garlic Mashed Potatoes

by Zehorit Heilicher, Tastemaker in Residence - Leite’s Culinaria

Ingredients

3 lbs Yukon Gold potatoes, peeled and cut into 2-inch (5-cm) pieces

1 cup heavy cream, or more as desired

2 cloves garlic, smashed

1/2 cup unsalted butter (4 oz), cut into 4 or 5 pieces, at room temperature

Salt and freshly ground pepper

Instructions

1. In a large pot combine the potatoes with salted water to cover, place over medium-high heat, and bring to a boil. Lower the heat to a simmer and cook for about 20 minutes, until the potatoes are fork-tender.

2. Just before the potatoes are ready, in a small saucepan, combine the cream and garlic, bring to a boil over medium-high heat, lower the heat to a simmer, and simmer for just a few minutes, until warmed through. Remove from the heat, strain through a fine-mesh strainer, and keep warm.

3. Drain the potatoes, then return them to the pot and mash with a potato masher or pass them through a ricer or food mill back into the pot. Add the warm cream and the butter and whisk or stir until well blended. Season the garlic mashed potatoes with salt and pepper and serve immediately or keep warm.