Serves 8
60 min
Marge's Twice-Cooked Mashed Potatoes
Recipe GLPR5584f3f1625f2c
Luxuriously creamy mashed potatoes infused with roasted garlic, butter, and heavy cream. These potatoes are prepared using the twice-cooked method, ensuring a silky smooth texture. Perfect as a rich and comforting side dish for any Southern meal.
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Ingredients
8 medium gold or white rose potatoes
1 tablespoon salt (for boiling)
3 cloves garlic, crushed
1 1/2 sticks unsalted butter
1 1/2 cups heavy cream
3/4 teaspoon sea salt (for seasoning)
3/4 teaspoon fresh ground black pepper
Directions
Peel and cut potatoes into evenly-sized chunks. Place in a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil. Reduce heat and simmer for 15-18 minutes until potatoes are fork-tender and cooked through.
While potatoes cook, warm the heavy cream with the crushed garlic cloves in a small saucepan over low heat. Do not boil; simply let it warm for about 8-10 minutes to infuse the garlic flavor into the cream. Remove from heat.
Drain the cooked potatoes thoroughly in a colander and return them to the pot. Mash with the unsalted butter, working quickly while the potatoes are still hot.
Strain the warm garlic-infused cream through a fine-mesh strainer to remove the garlic pieces, then gradually add the cream to the potato mixture while stirring gently to combine.
Season with sea salt and fresh ground black pepper to taste. Stir until smooth and creamy, being careful not to overmix or the potatoes may become gluey.
Transfer the mashed potatoes to a baking dish. Cover with foil and bake at 350°F for 15-20 minutes to reheat before serving. This second cooking ensures the flavors meld and the texture becomes even creamier.
