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Loaded Garlic Mashed Potatoes 

Recipe and tips reprinted with permission from Big Ranch, Big City Cookbook by Louis Lambert (Ten Speed Press, 2011)

Yield: 6 servings

2              pounds russet potatoes, peeled and cut into 2-inch dice
4              cloves garlic
1              cup heavy cream
1/2          cup unsalted butter
2              teaspoons kosher salt
1/2          teaspoon white pepper
pinch of freshly grated nutmeg
1/2          cup sour cream
1/2          cup shredded cheddar cheese
1/2          cup thinly sliced green onions, white and green parts

Place potatoes and garlic in a saucepan, cover with water, and bring to a boil over high heat. Reduce heat to maintain a slow boil and cook until potatoes until are fork-tender, about 20 minutes.

While potatoes are cooking, heat cream, butter, salt, pepper, and nutmeg in a small saucepan over medium heat until simmering; set aside. Using a colander, drain the cooked potatoes and garlic cloves, shaking to remove as much water as possible. Return them to the warm saucepan they were cooked in and add 3/4 of the cream mixture. Gently stir in cream; pass potatoes and garlic through a food mill or potato ricer with the coarse disk. Stir in remaining cream mixture, taste, and adjust the seasoning if needed. If you aren’t serving the potatoes right away, they can be held, covered with parchment paper, 
in the top of a double boiler.

Pass bowls of sour cream, cheddar cheese and green onions to your guests so they can load up their 
hot garlicky mashed potatoes.

PERFECT MASHED POTATOES

  • Know your potatoes: Idaho potatoes, also known as russet, contain a lot of starch, which makes for lighter and fluffier mashed potatoes. For a rich and creamy result, use potatoes with less starch, like Yukon Gold, Red Bliss or boiler potatoes that have thin skins.
  • Don’t overcook your potatoes. Overcooked potatoes absorb too much water, leaving little room for the cream and butter to be absorbed. Remove as much water as possible from your potatoes after cooking them.
  • Dry mashed potatoes are no fun. Your mashed potatoes will continue to absorb the butter and cream after they are mashed, so if you aren’t serving your potatoes immediately after you mash them, make them a little on the wet side to allow for the potatoes to absorb some of the liquid. If your potatoes become a little stiff while you are holding them, fold in some hot milk or cream just before serving.