Mashed potatoes are the all-time best side for many occasions. These mashed potatoes are silky, smooth, buttery and creamy. Of course, mashed potatoes go well with your favourite gravy, but this recipe makes mashed potatoes that are perfect with or without it. Passing the potatoes through a mesh sieve or using a potato ricer is the key to getting the perfect smooth texture for these potatoes. After they are finely mashed, they are mixed with a garlic-infused cream and milk mixture and finished off with butter to take these to a whole other level of velvety. The best part about this recipe is that you can adjust the texture of these potatoes by adding more or less liquid and modifying the final dish to taste.
Silky Creamy Mashed Potatoes 7 Steps
Fill a large pot with water. Peel potatoes and rinse in cold water to remove all the little knots from the potatoes. Chop potatoes into large cubes and place into pot with water.
Place lid partially over pot and bring to a boil.
While potatoes are boiling, in a small saucepan combine crushed garlic, salt, milk and cream and heat on stove until hot. The garlic will be in big chunks, but the flavour of the garlic will be infused into the milk and cream mixture. Try to time heating of the cream and milk close to when potatoes are almost done cooking.
When potatoes are done cooking and tender, test with a fork, use potato ricer to mash potatoes or pass potatoes through a mesh sieve. Pour milk, cream, salt and garlic mixture through sieve and over the mashed potatoes.
Note: you can adjust how runny the potatoes are by holding off how much of the liquid you pour over the mashed potatoes.
Using a spatula, fold potatoes into hot cream until well blended. Fold in butter until melted into potatoes.
Finish with chopped chives, extra melted butter and freshly cracked black pepper if you choose.