Garlic Whipped Potatoes Recipe

FOR THE TABLE, SERVED FAMILY-STYLE

1. 1

   Prepare potatoes and garlic

   Place peeled and cubed potatoes in a large pot. Add cold water to cover the potatoes by about 1 inch. Add 1 tablespoon kosher salt. If roasting garlic for sweeter, mellower flavor: preheat oven to 400°F (200°C), toss peeled garlic cloves with 1 tablespoon olive oil, place on parchment-lined sheet and roast 20–25 minutes until soft and lightly caramelized; then cool slightly. If not roasting, add peeled garlic cloves directly to the pot with the potatoes so they will cook and soften in the boiling water.

2. 2

   Cook

   Bring the pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and a fork slides through easily, about 15–20 minutes depending on cube size. If you added raw garlic into the pot, the garlic should be soft and mashable at the same time the potatoes are done.

3. 3

   Warm dairy

   While the potatoes cook, combine butter, milk, and heavy cream in a small saucepan and warm over low heat until the butter melts and the mixture is hot but not boiling. If using cream cheese, add it to the warm dairy so it softens and will incorporate easily. Keeping the dairy warm prevents cooling the potatoes when you mix them.

4. 4

   Drain and return

   Drain the cooked potatoes and garlic well in a colander, then return them to the hot pot. Place the pot back on the still-warm burner for 30–60 seconds to evaporate any excess surface moisture, shaking the pot gently to avoid sticking.

5. 5

   Mash and whip

   For the creamiest texture, use a potato ricer or food mill to press the potatoes and garlic back into the hot pot. If you prefer a slightly heartier texture, use a sturdy potato masher. Gradually add the warm butter-dairy mixture to the potatoes while mashing/whipping. Start with about half the liquid, then add more until you reach the desired consistency. If the mixture seems too thick, stir in up to 1/4 cup warm water. If you want silkier whipped potatoes, use an electric hand mixer on low speed and whip briefly—avoid overmixing which can make potatoes gluey. Incorporate the optional cream cheese now if not already melted into the dairy.

6. 6

   Season

   Taste and add 1 teaspoon salt (adjust to preference) and 1/2 teaspoon freshly ground black pepper, mixing thoroughly. If you roasted the garlic, taste for sweetness and add a touch more salt if needed.

7. 7

   Finish and serve family-style

   Transfer the whipped potatoes to a warmed serving bowl or platter. Make a shallow well down the center and add 1 tablespoon of butter to melt on top if desired. Sprinkle chopped fresh chives or parsley evenly over the surface. Serve immediately, family-style, with serving spoons so guests can help themselves.

8. 8

   Make-ahead and reheating tip

   To hold for up to 1 hour, keep the potatoes in a covered warm dish in a low oven (200°F/95°C). For longer holding or make-ahead, cool, refrigerate in an airtight container, then reheat gently in a saucepan over low heat with a splash of milk or cream, stirring until smooth.