I’m just going to say it: mashed potatoes are just as good as french fries. *Mic Drop* I know that is probably an unpopular opinion but a spoonful of perfectly creamy mashed potatoes is just out of this world! In order to get the perfect texture you need to use boiled Russet or Yukon and push them through a ricer to cut them into tiny pieces. To make them even more rich and flavorful, add heavy cream, a lot of melted butter, and roasted garlic.
- 3 lb Russet potatoes, peeled and cut into 1-inch cubes
- ¾ cup heavy cream
- 1 stick butter, melted
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 head roasted garlic or 6 cloves sautéed diced garlic
- 1 tablespoon chives, chopped (optional)
- Bring a large pot of water to a boil. Add in the chopped potatoes and cook until it is soft when poked with a fork. Put the potatoes through a ricer or food mill into a large bowl. Add in heavy cream, melted butter, salt, pepper, and garlic. Mix until fully combined. Taste and adjust the seasoning to your liking. Top with chopped up chives, if you'd like. Serve hot.