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