Chunky, creamy, garlicky, and delicious!
- 5 lbs red potatoes, cut into 2-inch pieces
- 1/2 C salted butter
- 1/2 C heavy cream
- 1/2 C whole milk
- 10 garlic cloves, roasted (see above)
- 2 rosemary sprigs
- 3 thyme sprigs
- 2 1/2 tsp kosher salt, to taste
- 1 tsp flat-leaf parsley, minced
- water, for boiling
- Add your potatoes to a large stockpot and add enough water to cover them by about a 1/2″. Sprinkle in about 2 teaspoons of kosher salt and bring to a boil over high heat. Once the water is boiling reduce the heat to medium-high and simmer until the potatoes are fork-tender, about 15 minutes.
- While the potatoes are boiling, add the heavy cream, whole milk, butter, rosemary, thyme, and about half of the roasted garlic to a saucepan over medium-high heat. Bring to a low boil, then reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally. Be careful not to overheat it, or it will boil over! After this, pour the liquid through a fine-mesh sieve to strain out the aromatics, pushing on the solids so some of the roasted garlic pushes through, and return it to the saucepan to keep warm over very low heat.
- The potatoes should be done around now: turn off the burner, pour them into a colander and give it a shake to drain them well, and return them to the pot. When the potatoes are fork-tender pour them into a colander and drain well, then return them to the pot.
- Next, grab a wooden spoon and a potato masher. Pour all of the infused cream into the pot, and add the remaining roasted garlic and salt, along with the minced parsley and pepper. Use the potato masher to mash the potatoes and the cream together, intermittently giving everything a good fold with the wooden spoon to make sure you’re mashing everything. Don’t be too rough or move too quickly, or you’ll risk making the potatoes gummy and thick. You want to leave chunks and large pieces of skin. Taste and adjust for salt, as needed. Serve hot. Dassit!
- If you’d like them a bit creamier, stir in 1/4 C of sour cream along at the end.
- I cover my method for roasting garlic in the post above this recipe!
- Prep Time: 5
- Cook Time: 40