Garlicky Mashed Potatoes

 

Attention potato lovers! Prepare to have your minds blown. Okay, okay, maybe not blown but certainly satiated. I limit my Thanksgiving table to two styles of potatoes, but if I were to have the energy I would also add twice-baked potatoes to my menu—a cousin of mine has to have them.

Fortunately, Garlicky Mashed Potatoes bring plenty of smiles. And, yes, that’s a lot of melted butter. I took this photo in 2014, and the only difference between then and now is the fact that I add fresh herbs and *very* finely ground parmesan cheese on top for an extra punch of flavor and aesthetics.

 
 
Mashed Potatoes
 
 

Elements

6-8 Medium Russet Potatoes, peeled and cubed

1-1/2 Sticks Salted Butter (I use 3 half sticks)

2 T Garlic, minced

4 T Creme Fraîche

1 C Heavy Cream

2 Tsp Sea Salt

2 Tsp Black Pepper

1 Sprig Fresh Thyme

1 Sprig Fresh Chives

1/2 C parmesan Cheese, very finely ground

Directions

  1. In a large pot over high heat half-full of water, add potatoes; bring to a rolling boil.

  2. Once potatoes are boiling, reduce heat to medium and boil potatoes until tender.

  3. Drain water using a colander.

  4. Add a few chunks of tender potatoes to a potato ricer and rice potatoes back into pot.

  5. After all potatoes are riced, add creme fraîche, garlic, heavy cream, garlic, sea salt, and black pepper.

  6. Using a hand mixer, whip potatoes until smooth and all ingredients are well combined; pour into serving dish of choice.

  7. Melt remaining 1/2 stick of butter and pour evenly over potatoes.

  8. Sprinkle with parmesan cheese (if desired) and chopped herbs.

  9. Serve hot!

 
 

xo, Melissa

 
HolidayMelissa ChildressPotatoes, Mashed, GarlicComment