Description
A luscious, ultra-creamy mashed potato side dish made with Yukon Gold or Russet potatoes, garlic-infused butter, cream, and milk—perfect for cozy dinners or festive gatherings.
Ingredients
2 kg Yukon Gold or Russet potatoes, peeled and cut into large, even pieces
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
4 garlic cloves, minced
120 g (½ cup) salted butter
2 Tbsp fresh herbs (rosemary or parsley), finely chopped
Salt, to taste
Freshly ground black pepper, to taste
½ cup (50 g) Parmesan cheese, optional
Instructions
- Place the potatoes in a large pot and cover with water. Bring to a gentle boil over medium-high heat and cook for 10–12 minutes, or until fork-tender.
- In the last few minutes of cooking, heat butter, cream, milk, and garlic in a small saucepan over medium heat until the butter melts.
- Drain the potatoes, return them to the pot, and cook briefly on low heat, stirring to remove excess moisture.
- Turn off the heat. Mash the potatoes with a masher or mixer, gradually adding the warmed butter-cream mixture until creamy and smooth.
- Stir in fresh herbs, salt, pepper, and Parmesan (if using). Serve hot, garnished with parsley, scallions, or chives.
Notes
- Yukon Gold potatoes give a naturally creamy texture, while Russet offers a fluffier mash.
- Use roasted garlic for a sweeter, milder flavor.
- Add Parmesan, cheddar, or Gruyère for a cheesy twist.
- Make ahead and reheat gently with extra milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling & Mashing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 265
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg
