February 4, 2009

The Creamiest Mashed Potatoes Ever!

So, "what makes these the creamiest mashed potatoes ever," you might ask. Because they are very little potato and a boatload of cream! These are not for your typical Wednesday night. They are ridiculously rich and ridiculously good. In the end, there is no semblance of a potato left. They had the consistency of really great grits (you know, the ones loaded with cream and butter - seeing a trend here?). I served these with the ribs in the last post and they were made even more yummy when loaded up with lots of good gravy.

Best part -- no peeling. Just boil the potatoes and garlic cloves in very salty water, send them through the food mill, and add all the bad for you stuff. Boiling the garlic with the potatoes is really a stroke of genius. It gives the potatoes a garlic taste without being overpowering. I think the next time I make these I actually might increase the amount of potatoes just to give it more texture - but if you like your potatoes creamy, this one is right up your alley.

Creamy Garlic Mashed Potatoes

2 pounds Yukon gold potatoes, washed and quartered
4 cloves of garlic, peeled
1 1/2 cups heavy cream
1 stick cold butter, cut into 9 slices
  • Place potatoes and garlic in a pot and add water until potatoes are covered by 1-2 inches.
  • Generously salt the water (Anne suggests tasting it and making sure it tastes like the sea!).
  • Bring the water to a boil and cook for an additional 20-25 minutes or until the potatoes are falling off a fork.
  • Drain potatoes and garlic well and then pass, in batches, through the food mill.
  • Meanwhile, bring heavy cream to boil in a small pot, then remove from heat.
  • Add 1/3 of the cream and butter to the potatoes and mix well.
  • Repeat in 2 more batches with remaining cream and butter.
  • If needed, add salt to taste.
  • Serve, or keep warm by covering with foil and placing in an oven on low heat.


Foodie with Little Thyme! said...

Oh how I love heavy cream in mashed potatoes. I'll be dropping some garlic in my next batch of potatoes. Great tip! Thanks

A Feast for the Eyes said...

I got the same idea from Anne Burrell, on Food Network! You and I have the same ricer from OXO. Dontchya just love it? For a different twist, try cream cheese instead of butter. OMG!! It's the ONLY way that my family loves mashed potatoes.


Michelle said...

I use a ricer for my mashed potatoes as well. Sure beats those big 'masher' utensils and gets everything real creamy. As for heavy cream, well...how about soymilk :-)

Apples and Butter said...

That does look creamy - almost like polenta! I am all for more cream and butter!

Jessy and her dog Winnie said...

Ohhh man, i love mashed potatoes lol

noble pig said...

Very nice, Potatoes are my favorite THING EVER!

Abbie said...

Mmmm, cream and butter. What is life without them?!
I must confess to liking the instant kind of mashed potatoes - (COLLECTIVE GASP) - but that's probably because I've never tried this recipe! Too bad I don't have a food grinder or ricer... :(

Elra said...

How delicious, and creamy indeed. I forgot to mention last time, that I like your new photographs. You are so pretty and skinny too.

jesse said...

That is creamy alright... haha, I love how decadent that looks!!

Grace said...

i've eaten buckets and buckets of mashed potatoes in my day, but i don't think i've ever had any out of a food mill. really, mashed potatoes are simply a vehicle for butter and cream, am i right?

Scott at Real Epicurean said...

I eat mash all the time in this weather. A great way of preparing them!

Culinarywannabe said...

Hi Foodie - Cream and garlic - can't go wrong!

Hi Feast for the Eyes - Ohh cream cheese! That's what my mom does as well and I love it!

Hi Michelle - I'm sure it would be just as good. As long as you don't use flavored soymilk! :)

Hi Apples and Butter - It is like polenta! My first thought was that it had the consistency of grits (the southern version of polenta).

Hi Jessy - They are so good!

Hi Noble Pig - Ever?! You must have tried every version under then sun then!

Hi Abbie - No biggie! You should try it and just peel the potatoes and make them like normal, I'm sure they will still be delicious. And I have a box of instant tatoes in my pantry too for making little pancakes. No Shame!

Hi Elra - Thank you so much! That's very sweet of you!!

Hi Jesse - No better way to make a veggie decadent that to add lots of butter and cream!

Hi Grace - Totally agree. I had "non-doctored" mashed potatoes before and they simply aren't work eating!

Hi Scott - Perfect to warm you up! Thank-you!

My Carolina Kitchen said...

These potatoes look fabulous and I love Anne Burrell. She's a real character too. With butter and cream, how can you go wrong?

Donna-FFW said...

These sound super-rich and delicious. Right up my alley.. heavy cream.. yum.

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