Garlic mashed potatoes
a quick and easy recipe for smooth and creamy garlic mashed potatoes
- Stand mixer with the paddle attachment
- 1½ Pounds Yukon gold potatoes
- 1 Cup Heavy cream
- 8 Tablespoons Butter
- 1 Tablespoon Garlic (Minced)
- 1-2 Tablespoons Kosher salt
- ½ teaspoon white pepper
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Place the whole potatoes in a large pot and cover with cold water. You can peel them if you like, but I usually leave the skins on mine.
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Place the pot over high heat and bring to a boil. Cook for 30-40 minutes or until the potatoes are soft when poked with a fork.
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While the potatoes are cooking, melt e butter and cream together in a small sauce pan over low heat.
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Once the potatoes are cooked, drain the water and place the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Mix on low, and slowly add the cream/butter mixture until the desired consistency is reached.
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With the mixer still on low, add the salt, pepper, and garlic. Turn the mixer to medium speed and mix for 2 minutes. Taste and adjust seasonings as necessary.
Serve hot.
Sous vide method: dice potatoes and place in vacuum sealer with garlic, 2 Tablespoons butter, salt and pepper. Sous vide at 190˚ for 90 minutes. Place in bowl of stand mixer and follow directions normally.
Chef J. - The Culinary Evangelist 
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