Creamy Garlic Mashed Potatoes

Smooth, buttery mashed potatoes infused with garlic steeped in warm cream.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1 tablespoon kosher salt, plus more for the water
• 1 cup half-and-half
• 4 cloves garlic, smashed
• 6 tablespoons unsalted butter, cubed
• Freshly ground black pepper

Directions

1. Place the potatoes in a pot, cover with cold salted water, and bring to a boil.
2. Cook until fork-tender, about 15 to 20 minutes, then drain well.
3. Meanwhile, warm the half-and-half with the smashed garlic in a small saucepan over low heat for 10 minutes, then discard the garlic.
4. Pass the hot potatoes through a ricer back into the pot, or mash until smooth.
5. Fold in the butter a few cubes at a time until melted.
6. Stir in the warm garlic cream until the potatoes are smooth and creamy.
7. Season with the salt and pepper and serve hot.

Notes

Alton Brown’s approach: steep the garlic in warm cream and rice the potatoes for a lump-free mash.