Yukon Gold Garlic-Infused Mashed Potatoes

Michael makes the best mashed potatoes in the family—hands down. But when Michael took an extended trip to a place with a strict schedule and no cell service, we were left to fend for ourselves. So, sleeves were rolled and we got to work.

Here are two mashed potato recipes we worked on during his time away: one that’s a bit more involved for a creamier, richer result, and another that keeps things simple and classic. Both owe a nod to Alton Brown’s garlic-infused cream and butter genius. Now that Michael’s back, his mashed potatoes still reign supreme, but these recipes are here for when Michael is not.

Serves 6-8 people

Ingredients:

  • 2 lbs medium size Yukon Gold potatoes 

  • 3 cloves garlic, peeled and smashed (use the side of the knife)

  • 1 cup of unsalted butter, cubed

  • 1 cup half-and-half (or heavy cream)

  • 2 Tbsp sour cream (optional)

  • Salt and white pepper, to taste

  • Chives for garnish (optional)

Method 1 - Rich and Creamy Mashed Potatoes

Cook the Potatoes

  1. Rinse the whole, unpeeled Yukon Gold potatoes.

  2. Place the potatoes in a pot and add enough cold water to cover them by about 1 inch.

  3. Add a generous pinch of salt to the water.

  4. Bring to a boil over medium-high heat, then reduce to simmer until the potatoes are easily pierced with a fork, about 20-30 minutes. 

Note: This will take twice as long as you think it will.

Note: If you undercook the potatoes the rest of this process will be no damn fun.

Garlic Infused Cream

  1. While the potatoes are cooking, melt 2 Tbsp of the butter in a dash of olive oil in a small saucepan over medium-low heat until it foams, add the smashed garlic and cook until lightly browned.

  2. Add the remaining butter and then the half-and-half/cream to the saucepan with the garlic. Simmer on low heat for 10 - 15 minutes. Do not let it boil.

  3. Optional: if using sour cream, “temper it” by taking 2-3 Tbsp of the warm cream mixture from the saucepan and putting it in a small cup and gradually whisk in the sour cream. Then add it back to the larger pan. This prevents clotting.

Rice Potatoes and Combine

  1. Drain the potatoes in a colander and let them cool slightly—just enough to handle.

  2. Put the potatoes through a potato ricer directly into a large mixing bowl.

Note: You don’t have to remove the potato skins, but you may need to clear the skins from the ricer between batches.

  1. Gradually and gently fold-in the garlic-infused cream and butter mixture into the potatoes until you reach the desired consistency.

  2. Season with salt and white pepper to taste.

Optional: Have Rio do a taste test. Spoiler, she will tell you they need more salt.

  1. Serve hot with chives if desired.

 

---

Method 2 Traditional Mash Potatoes

Cook the Potatoes

  1. Peel the potatoes and cut them into large, uniform chunks—about 2 inches. For small potatoes, cut them in half, and then cut each in half again. For larger potatoes, cut them evenly into thirds, then cut each third in half.

  2. Place the potato chunks in a pot and cover with cold water by about 1 inch

  3. Add a generous pinch of salt to the water.

  4. Bring to a boil over medium-high heat, then reduce to medium and simmer until the potatoes are easily pierced with a fork, about 15-20 minutes.

Still Use Garlic Infused Cream 

  1. While the potatoes are cooking, melt 2 Tbsp of the butter in a small saucepan over medium-low heat until it foams, add the smashed garlic and cook until lightly browned

  2. Add the remaining butter and half-and-half/cream) to the saucepan with the garlic. Simmer on low heat for 10 - 15 minutes. Do not let it boil.

  3. Optional: If using sour cream, “temper it” by taking 2-3 Tbsp of the warm cream mixture from the saucepan and placing  it in a small cup, gradually whisk in the sour cream. This prevents clotting.

Mash and Combine

  1. Drain the potatoes in a colander and return them to the pot. Place the pot back on the stove over low heat for a minute or two to evaporate any remaining moisture.

  2. Mash the potatoes slowly and gently until smooth and creamy. 

Note: Less is more when mashing (Teagan)—over-mashing can release too much starch, leading to a gluey texture.

  1. Gradually fold the garlic-infused cream and butter mixture into the potatoes until you reach the desired consistency.

  2. Season with salt and white pepper to taste.

  3. Serve hot, with chives if desired.