These potatoes are an absolute favorite among my family and friends! They are the perfect mashed potatoes for the Christmas holidays. If you love garlic, this is most definitely the dish for you. The recipe calls for garlic herb butter - which means that it is no more extra work than your usual mashed potatoes. There is no messing with garlic cloves, and extra steps as the butter is all that's needed. This butter really does make these mashed potatoes shine. Rich and creamy mashed potatoes are a great addition to any meal, and the garlic taste just makes everything better. If you're looking for a mashed potato recipe, I highly recommend you give these a try!
I use Kerigold garlic and herb butter. You can find this butter along with the other butters in the refrigerated section of your grocery store.
Preparation and cook time is 45 minutes.
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3 pounds Yukon gold potatoes
1/2 to 2/3 cup half and half
3.5 ounces garlic and herb butter (such as Kerigold butter)
1/4 cup freshly grated parmesan cheese
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
Peel the potatoes and cut them into 1-inch chunks. Place them in a large, deep saucepan and cover with water. Bring to a boil. Lower the heat and simmer for 15 to 20 minutes, until tender. Drain and return the potatoes to the saucepan.
With a hand mixer turned off, start mashing the potatoes, until they are broken up. Add about 3 ounces of the butter, about 1/3 of the half and half, the parmesan cheese, Kosher salt, and the ground pepper. With the hand mixer on medium, beat in the ingredients, slowly adding the remaining half and half as needed. Potatoes should be thick and creamy. You may have some half and half left over (but it should not be much). Transfer to a serving bowl and dot with remaining garlic and herb butter or regular salted butter. Serves 6 to 8.
(edited by Anna Weicht)