Cook the Book: Mashed Potatoes, Finally Revealed
This recipe unveils the secret to perfectly smooth, lump-free mashed potatoes. It features russet potatoes, slow-infused garlic, rich heavy cream, and ample unsalted butter. The method focuses on proper potato preparation and careful incorporation of fats to achieve a luxurious, velvety texture, making it an ideal side dish for any meal.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Small Saucepan For infusing cream and butter
- 1 Potato Ricer Essential for lump-free mashed potatoes
- 1 Fine-mesh Sieve For straining garlic from cream mixture
- 1 Whisk or Rubber Spatula For combining ingredients gently
Ingredients
Main
- 2 pounds russet potatoes peeled and cut into 2-inch chunks (1 3/4 pounds peeled)
- 4 fat garlic cloves cut in half, green shoots removed
- 1 1/2 cups heavy cream
- 1 1/2 cups 3 sticks unsalted butter
- 1 teaspoon kosher salt
Instructions
- Peel russet potatoes and cut them into uniform 2-inch chunks. Remove any green shoots from garlic cloves and cut them in half.
- Place potatoes in a large pot and cover with cold water by at least one inch. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.
- While potatoes cook, combine heavy cream, unsalted butter, and halved garlic cloves in a small saucepan. Heat gently over low heat until butter is melted and mixture is warm, allowing garlic to infuse its flavor. Do not boil.
- Once potatoes are tender, drain them thoroughly in a colander. Allow them to steam dry for a minute or two to remove excess moisture.
- Strain the warm cream and butter mixture through a fine-mesh sieve directly over the hot, drained potatoes to remove the garlic cloves. Discard the garlic.
- Using a potato ricer, press the hot potatoes directly into a large bowl. This ensures a perfectly smooth, lump-free consistency.
- Pour the strained hot cream and butter mixture over the riced potatoes.
- Gently fold or whisk the mixture with a rubber spatula or whisk until just combined and smooth. Be careful not to overmix, which can make potatoes gluey.
- Season generously with kosher salt to taste. Adjust seasoning if necessary.
- Serve the mashed potatoes immediately while hot for the best texture and flavor.
Notes
For truly lump-free, ethereal mashed potatoes, a potato ricer is indispensable; avoid blenders or food processors, which can overwork starches, leading to a gluey texture. Ensure potatoes are hot when ricing, as this helps them absorb the rich cream and butter mixture more efficiently. Infusing the cream and butter with garlic beforehand adds a subtle depth of flavor without the harshness of raw garlic. For best results, warm the cream and butter gently to prevent scorching, and strain out the garlic before combining with the potatoes. This recipe leans into a high-fat content for ultimate richness; adjust seasoning carefully at the end to balance the flavors.