3poundsrusset potatoespeeled and cut into 1-inch cubes
6large garlic clovespeeled and cut in half
⅔cupheavy cream
½cupunsalted butter
1cupstarchy potato waterreserved
Salt and pepperto taste
1tablespoonfreshly chopped parsleyfor garnish
Instructions
Place the potatoes and garlic in a large pot of cold water. Bring the water to a boil and cook until the potatoes are fork tender, about 15 minutes.
3 pounds russet potatoes, 6 large garlic cloves
While the potatoes cook, place the butter and cream into a small saucepan over low heat. Cook until the butter melts and the heavy cream begins to steam. Remove from heat and set aside.
½ cup unsalted butter, ⅔ cup heavy cream
Drain the potatoes, reserving 1 cup of water. Transfer the potatoes to a large mixing bowl.
1 cup starchy potato water
Use a potato masher to mix the potatoes and cream mixture. Add the reserved water if the potatoes are too dry or not creamy enough. Taste, and season with salt and pepper. Garnish with fresh parsley.
Salt and pepper, 1 tablespoon freshly chopped parsley
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup of mashed potatoes. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*3 pounds of potatoes varies depending on size. It can be anywhere from 4-5 jumbo potatoes or 12-15 small potatoes. The best way to ensure you have the right amount of potatoes is to purchase a pre-weighed bag from the supermarket or purchase a kitchen scale.