1. Prepare the potatoes

1. Peel potatoes and cut into even chunks.
2. Place in a pot, cover with cold water, and add 1 tbsp salt.
3. Bring to a simmer and cook 15–20 minutes, until a fork slides in easily.

2. Warm your creamy base

While potatoes cook:

1. In a small saucepan, heat your cream, broth, or cream cheese mixture with the smashed garlic cloves.
2. Heat gently—don’t boil. This infuses flavor and keeps the potatoes from cooling down when mixing.
3. Remove garlic cloves before using.

3. Drain and dry the potatoes

1. Drain well.
2. Return potatoes to the hot pot on LOW heat for 1 minute to evaporate excess moisture.
   → This step makes mashed potatoes extra fluffy.

4. Mash

Use a potato ricer (best) or masher:

1. Mash until smooth and fluffy.
2. Add butter first and let it melt into the potatoes.
3. Gradually pour in the warm cream/broth mixture until you reach your desired texture.

5. Add gourmet touches

Mix in:

• Crème fraîche or sour cream
• Pepper
• Extra butter (if you want them very luxurious)

Taste and adjust salt.

6. Serve

Top with:

• Fresh chives or parsley
• A swirl of melted butter
• Flaky sea salt

 Variations

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