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Creamy Garlic Mashed Potatoes


This recipe is courtesy of chef Emeril Lagasse.

  • Servings: 4

Source: The Martha Stewart Show, February Winter 2008


  • 4 tablespoons unsalted butter
  • 2 cloves garlic, smashed
  • 1 1/2 pounds russet potatoes, peeled and cut into large chunks
  • 1 1/4 teaspoons coarse salt
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground white pepper


  1. In a medium saucepan, melt butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic caramelizes, 6 to 7 minutes. Remove from heat; let cool slightly.

  2. Chop garlic and return to saucepan. Add cream and warm over medium heat.

  3. Meanwhile, in a medium saucepan, combine potatoes and 1 teaspoon salt. Add just enough water to cover. Bring to a boil over high heat and cook until potatoes are easily pierced with a fork, about 12 minutes. Remove from heat and drain. Return potatoes to saucepan and cook, over medium heat, mashing with a heavy whisk, about 1 minute. Add garlic-cream mixture and continue mashing until smooth. Season with remaining 1/4 teaspoon salt and white pepper; mix well. Keep warm until ready to serve.

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