Garlic Brown Butter Mashed Potatoes

Garlic Mashed Taters

So they aren’t healthy. But they’re very, very good. Very good. And simple. And don’t require much equipment (anyone know where to get a potato ricer?). There are many garlic mashed potatoes like them, but these ones are mine.

Garlic Brown Butter Mashed Potatoes

1 1/2 lbs. russet potatoes
4 Tbsp. butter
6 cloves garlic, peeled
1/2 c. heavy cream, divided
salt and white pepper to taste

Peel (if you want — these are birthday week potatoes so roommate’s preferences go, but I often don’t peel) and dice potatoes. Put ’em in a pot, cover them with water, salt liberally and put over high heat. In a small pot, melt the butter over low heat. Smash the garlic cloves and dump them in the butter. Let the butter cook until it’s brown and delicious and the garlic is toasty and yum, then add 1/4 c. of the cream and let that warm. If it’s done well before your potatoes, pop a lid on it and turn off the heat.

When the potatoes are tender, drain them and squish them with a masher or a big fork until the pot is full of potato fluff. Pour in the cream pot, garlic and all, and mash and mix until they’re starting to get creamy, and then taste for seasoning. Add salt and pepper. If they’re not creamy enough, add more cream a tablespoon or two at a time until your toes are wriggly with potato-based joy.

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~ by iliadawry on 14 June 2012.

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