Creamy Garlic Mashed Potatoes
Make these creamy, garlic mashed potatoes and you’ll be the hero of your holiday gatherings. The goal here is to use the starch profile of two different potato varieties to produce rustic and chunky mashed spuds possessing contrasting and complementary textures. Keeping the potatoes in larger chunks ensures more even cooking and a better mash — extra-large potatoes can be cut into 2-inch pieces. If you’re trying to get ahead, you can put the potatoes in a pot of cold water and refrigerate them for up to 8 hours before cooking. This recipe first appeared in Season 1 of Good Eats.Photo by Lynne Calamia
- Time: 45 min
- Servings: 8
Source: Alton Brown
Ingredients
- pounds russet potatoes, peeled and cut into 1-inch chunks
- pounds red potatoes, unpeeled, cut into 1-inch chunks
- tablespoons kosher salt, divided
- tablespoons unsalted butter
- garlic, peeled, smashed, and roughly chopped
- low-fat buttermilk
- heavy cream