Ingredients
- 2 pounds Yukon gold taters, washed and quartered
- 4 cloves garlic clove
- Kosher salt
- 1 1/2 cups heavy cream, warm
- 1 stick cold butter, reduce 9 pats
Directions
Put the taters and garlic clove inside a large sauce pan. Cover with one to two inches cold water and season generously with salt. Water should taste such as the ocean. TASTE IT! When the water is under seasoned at this time it will likely be hard to possess a well seasoned end result. Bring the pot water to some boil and prepare before the taters are fork-tender, about 20 to 25 minutes. Drain the taters and garlic clove well and go through a food-mill or ricer. Don't use a mixer or blender. It can lead to a really sticky and rubbery end result.
While passing the taters, bring the heavy cream to some boil in a tiny saucepan. When the cream originates to some boil remove in the heat.
As the taters continue to be hot add 1/three of the cream and butter and stir intensely in to the taters. Continue doing this process 2 more occasions until all the cream and butter has incorporated. Taste the taters for seasoning and add salt, as needed. Serve immediately or cover with foil and warm within an oven on low heat.
Recipe thanks to Anne Burrell