Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tsp kosher salt
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt

Instructions:

  1. Peel the potatoes and cut them into uniform 1-inch cubes. Place them in the stockpot and cover with cold water by at least two inches. Add the boiling salt.
  2. Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until the potatoes are fork-tender.
  3. While the potatoes simmer, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for 2–3 minutes until fragrant and translucent, but not browned.
  4. Stir the heavy cream into the garlic butter and bring to a very gentle simmer.
  5. Drain the potatoes thoroughly in a colander. Return them to the pot and mash manually until no large lumps remain.
  6. Slowly pour in the warm garlic butter mixture while stirring. Fold gently until the potatoes are velvety and integrated.