Winter is a time to stay indoors and enjoy the warmth of hearth and home. In my house, we also like the warmth of certain comfort foods. My boys are particularly fond of mashed potatoes. So, I’m continuing my series of recipes from the Macy’s Culinary Council Thanksgiving & Holiday Cookbook and sharing Cat Cora’s Garlic Mashed Potatoes.
I have my own version of garlic mashed potatoes, and a finicky 11 year-old foodie to boot, so while cooking her recipe, I couldn’t have the book on the counter, unless I wanted tons of complaints about them not being “mine”.
People don’t feel they have the time to cook “from scratch” any more and I’m telling you, there are days I might not feel like cooking, but there are plenty of things I can cook at home, saving time and money. This recipe is not one that takes a ton of time. It’s 30 minutes from start to finish and according to Peanut, Cat Cora could learn a few things from Mom. Don’t let him fool you, he’s trying to butter up Santa.
They only true difference in mine and Cat’s were the type of potatoes used (she also peels her potatoes) and Cat uses whole milk and heavy cream. If I’m making mashed potatoes in a normal week? I use half and half, pop whole peeled garlic cloves, and unpeeled red potatoes. Don’t you feel your arteries clogging? That’s what good mashed potatoes do.
So, with a hearty thumbs up from my foodies, I’m sharing Cat’s recipe. Let me know how you like it in the comments!
Garlic Mashed Potatoes
Serves 6 to 8 (In my house — 3)
3 teaspoons kosher salt
4 large baking potatoes, about 4 pounds total weight
8 tablespoons unsalted butter
3 cloves garlic, minced
2/3 cup whole milk
2/3 cup heavy cream
Freshly ground black pepper
Fill a large pot three-fourths full of water and bring to a boil over high heat. Add 2 teaspoons of the salt. While the water is heating, peel the potatoes and cut into 1-inch cubes. (I normally don’t peel my potatoes and use red potatoes).
Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes.
While the potatoes are cooking, in a skillet melt 6 tablespoons of the butter over low heat; reserve the remaining two tablespoons butter at room temperature. When the butter is melted, add the garlic, and cook until it starts to color, 3 to 4 minutes. Take care not to burn the butter. Remove from the heat and set aside.
When the potatoes are ready, drain them in a colander and return them to the pot off the heat; the residual heat from the cooking post will help to evaporate the excess water, which will make your potatoes light and fluffy. Pass the potatoes through a ricer held over a bowl, or mash them in the bowl with a potato masher. Gradually add the milk and cream, stirring with a rubber spatula or wooden spoon until throughly combined. Stir in the butter and garlic mixture and season with the remaining 1 (one) teaspoon salt.
Transfer the potatoes to a warmed serving bowl or platter. Cut the reserved 2 tablespoons butter into bits and cot them over the potatoes. Serve right away. Pass the pepper mill at the table.