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Creamy Garlic Mashed Potatoes

Yukon Gold potatoes and whole garlic cloves simmered together and mashed with warm cream, butter and sour cream.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 3 lb Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 6 cloves garlic peeled
  • 0.5 cup unsalted butter melted
  • 0.75 cup heavy cream warmed
  • 0.5 cup sour cream room temperature
  • 1.5 tsp fine sea salt divided
  • 0.25 tsp freshly cracked black pepper for seasoning
  • 2 tbsp fresh chives finely chopped, for garnish

Method
 

  1. Place 3 pounds of cubed Yukon Gold potatoes and 6 peeled garlic cloves into a large stockpot.
  2. Cover the potatoes with cold water by 1 inch, then stir in 1 teaspoon of fine sea salt.
  3. Bring to a boil over high heat, then reduce to medium and simmer for 15 to 20 minutes until the potatoes are fork-tender.
  4. Drain the potatoes and garlic completely in a colander, then return them to the warm pot for 1 minute to evaporate excess moisture.
  5. Mash the warm potatoes and tender garlic with a potato masher until smooth and free of large lumps.
  6. Gently fold in 0.5 cup melted butter, 0.75 cup warmed heavy cream, 0.5 cup sour cream, 0.5 teaspoon fine sea salt, and 0.25 teaspoon black pepper.
  7. Transfer the mashed potatoes to a warm serving bowl and sprinkle with 2 tablespoons of finely chopped chives before serving.

Notes

To make ahead, spread in a buttered dish, cover and refrigerate up to 2 days. Reheat covered at 350°F for 30 to 40 minutes with a splash of warm cream.
For the smoothest texture, pass the potatoes and garlic through a ricer instead of mashing.