Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Creamy Garlic Mashed Potatoes 5.0 (1) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This recipe is courtesy of chef Emeril Lagasse. Ingredients 4 tablespoons unsalted butter 2 cloves garlic, smashed 1 ½ pounds russet potatoes, peeled and cut into large chunks 1 ¼ teaspoons coarse salt ½ cup heavy cream ¼ teaspoon ground white pepper Directions 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. Rate it Print