Perfect Double Cream Garlic Mashed Potatoes PRINT
- YIELD: 4 servings
My only frustration in making tonight’s dinner was racing against natural light. Photographing mashed potatoes isn’t easy…especially when you are serving with glass bowls and it’s twilight.
The photos don’t do justice to how good these were.
My secret is using a food mill and a few other tips…read on to learn what they were!
|4||russet potatoes, peeled and cut into even pieces|
|3||garlic cloves, peeled|
|2-3||Tablespoons cream cheese (low-fat is okay), softened|
|½||cup heavy cream (or half & half)|
|NOTE: Yukon Gold potatoes, unpeeled are excellent!|
Equipment needed: Food Mill, so worth the investment. Recommended: OXO brand, easily found at Bed Bath & Beyond type stores.
Cook potatoes and garlic cloves in salted water (about 1 Tbsp of kosher salt—not table salt)
Drain the potatoes, and return the the pot on low heat— this allows excess water to evaporate, about 2-3 minutes.
Place potatoes into food mill, and using larges disk, turn handle to rice the potatoes back into your cooking pot.
Add the cream cheese and allow to melt from the heat of the potatoes.
Add the heavy cream (slightly warmed). Half & half works, but the heavy cream is what tastes best.
Stir and taste; add more salt, if necessary.
Cover and keep warm, on lowest heat, for up to 15 minutes— or for longer time, keep warm in a low heated oven.
These are scrumptious!