Thanksgiving In Nalls’ Kitchen!
7310 Beulah Street, Franconia, VA 22315
(703) 971-4068 ~ email@example.com
Garlic Yukon Gold Mashed Potatoes
2 lbs Yukon Gold potatoes, washed, peeled and quartered
4 cloves garlic, minced
1 ½ cups heavy cream, warmed
8 Tbsp unsalted butter
Ground black pepper, optional
Place the potatoes and in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. If the water is under seasoned at this point it will be hard to have a well seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes.
Meanwhile, sauté the minced garlic in a little bit of olive oil for about 1-2 minutes, just until the garlic is fragrant, and take care to not burn it. Cooking the garlic first will get rid of any bitey or bitter taste that’s found in raw garlic.
Drainthe potatoes well and stir in the cooked garlic. Bring the heavy cream and butter to a boil in a small saucepan, and once it has begun to simmer and butter is fully melted into the cream, remove from heat.
Pour 1/3 of the cream and butter mixture over the hot potatoes, and using a hand mixer, beat until the cream and butter are incorporated. Repeat with remaining 2/3 of the cream mixture until potatoes are perfectly smooth and creamy.
Season with salt and pepper (optional), to taste. Serve immediately or cover with foil and keep warm in a low temperature oven.