Garlic Mashed Potatoes

Mashed potatoes need no introduction. Cooking the potatoes with whole cloves of garlic makes them more interesting. Mashed potatoes need no introduction.


  • 4 lbs. yellow potatoes, such as Yukon gold or Yellow Finn
  • 12 cloves garlic, unpeeled
  • 1 cup heavy cream or milk
  • 4 Tbs. butter
  • salt and freshly ground black pepper


Place the potatoes in a large heavy pan, cover generously with cold water, add 1 Tbs. salt, and place over a medium-high flame. Bring to a boil, and simmer until tender when pierced with a fork, about 30 to 40 minutes depending on the thickness of the potatoes.

Drain the potatoes in a colander, shaking it up and down to remove any excess moisture. Let cool. Remove the skins with your fingers or a knife. Put the potatoes and garlic cloves through a potato ricer or food mill into the cleaned out heavy pan.

Place over a low flame, and stirring constantly, add enough butter and cream to make the consistency you like. Add salt and pepper to taste. Cover and keep warm until ready to serve.