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).
¼ cup (2 oz.) unsalted butter
8 garlic cloves, chopped (about ⅓ cup)
1¼ cups half-and-half
2 teaspoons kosher salt
2 pounds Yukon Gold potatoes, peeled and cut into 1-in. pieces
2 pounds russet potatoes, peeled and cut into 1-in. pieces
1 cup sour cream
¼ cup chopped fresh flat-leaf parsley
1 teaspoon black pepper
Sat fat 8.63g
How to Make It
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.
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.
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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