Creamy Garlic Mashed Potatoes

Creamy Garlic Mashed Potatoes
Photo by Scott Phillips


  • One-half dried or 1 fresh bay leaf
  • ¼ cup light cream or whole milk
  • 4 Tbs. unsalted butter, at room temperature
  • Freshly ground black pepper
  • 3 medium Yukon Gold potatoes (about 1-¼ lb.), peeled and halved
  • Kosher salt
  • 5 oz. garlic cloves (25 to 30 large cloves), blanched and peeled

Cut the garlic cloves in half lengthwise and remove the germs. Put the potatoes and garlic in a 3-quart saucepan. Add the bay leaf, 1 tsp. salt, and enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to medium low, partially cover the pot, and...

View full recipe at Fine Cooking


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