Marcus Nilsson
Hands-On Time
15 Mins
Total Time
35 Mins

There are few things more comforting than warm buttery mashed potatoes. Except, maybe, these, which get an added lift with the addition of fragrant garlic butter. Rather then just add a bunch of raw garlic to the potatoes, we sauté it in melted butter first, mellowing it’s bite and infusing the butter and half-and half with its flavor. We chose to use a combination of Yukon Gold and russet potatoes for this mashed batch: the Yukons make it silky smooth, while the russets keep it light in texture. It’s a pot of tender spuds screaming for a spot on your Thanksgiving table (but we’d happily eat them any time of year).

How to Make It

Step 1

Melt the butter in a large saucepan over medium. Add the garlic and cook, stirring often, until fragrant, 2 to 3 minutes. Add the half-and-half and salt and gently simmer 5 minutes. Remove from heat.

Step 2

Place the Yukon Gold potatoes in a large pot with salted water to cover and bring to a simmer over medium-high. Increase heat to high; add the russet potatoes and bring to a boil. Reduce heat to medium-low and simmer until all the potatoes are tender, 10 to 12 minutes. Drain and return to pot.

Step 3

Add the half-and-half mixture and sour cream to the potatoes; mash to the desired consistency. Top with the parsley and pepper.

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