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Cook the Book: Mashed Potatoes, Finally Revealed

This recipe delivers ultra-smooth, lump-free mashed potatoes. Russet potatoes are cooked with garlic, then riced and combined with a rich mixture of heated heavy cream and butter. The result is a luxurious, perfectly seasoned side dish that highlights proper technique for an unforgettably creamy texture.
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Servings: 6 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 4389.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds russet potatoes peeled and cut into 2-inch chunks (1 3/4 pounds peeled)
  • 4 fat garlic cloves cut in half, green shoots removed
  • 1 1/2 cups heavy cream
  • 1 1/2 cups 3 sticks unsalted butter
  • 1 teaspoon kosher salt

Equipment

  • 1 Large Stockpot For boiling potatoes
  • 1 Potato Ricer Essential for a truly lump-free, smooth texture
  • 1 Sharp Chef's Knife For peeling and cutting potatoes
  • 1 Cutting Board
  • 1 Small Saucepan For heating cream and butter

Method
 

  1. Peel and cut russet potatoes into approximately 2-inch chunks.
  2. Halve garlic cloves and remove any green shoots from the center.
  3. Place the potato chunks and halved garlic cloves in a large stockpot. Cover with cold water by about an inch and add 1 teaspoon of kosher salt.
  4. Bring the water to a boil over high heat, then reduce heat to a simmer and cook until the potatoes are very tender when pierced with a fork (about 15-20 minutes).
  5. While potatoes cook, combine heavy cream and unsalted butter in a small saucepan. Heat gently until the butter is fully melted and the mixture is hot, but not boiling. Keep warm.
  6. Drain the cooked potatoes and garlic thoroughly using a colander. Return the drained potatoes and garlic to the empty hot stockpot or a large, warm mixing bowl.
  7. Pass the hot potatoes and garlic through a potato ricer directly into the pot/bowl.
  8. Pour the warm cream and butter mixture over the riced potatoes.
  9. Gently fold and stir with a sturdy spoon or spatula until just combined and smooth. Be careful not to overmix, as this can make the potatoes gummy.
  10. Taste and adjust seasoning with additional kosher salt as needed. Serve immediately for best results.

Notes

For truly lump-free, silky mashed potatoes, a potato ricer is non-negotiable; it prevents starch activation that leads to gumminess. Always start your peeled and cut russet potatoes in cold water to ensure even cooking, then drain thoroughly to remove excess moisture. Heat the cream, butter, and garlic gently until the butter is fully melted and the garlic has infused its flavor. Incorporating this warm, emulsified mixture into the hot, riced potatoes prevents cooling and helps create a smooth texture. Season generously with kosher salt, tasting and adjusting as you go. Avoid over-mixing, which is the cardinal sin of mashed potatoes.