Peel potatoes and cut into one inch cubes. Cover with water, add salt, and bring to a simmer for 20 minutes. Test the potatoes with a fork to judge tenderness. Don't over cook, absorbing too much water makes them less yummy.
While potatoes are cooking, add cream and rough chopped garlic to a pot and warm on low.
Drain potatoes. Add half the cream and mash, add more cream as needed to create the preferred consistency. Don’t over beat or it’ll become runny or gooey.
Salt to taste.
Top with pats of butter.
I add lots of salt to the cooking water to infuse as much as possible.
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Serving Size: 1 (314g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 288 | ||
Calories from Fat: 54 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 21mg | 6 % | |
Sodium 23.8mg | 1 % | |
Potassium 1264.6mg | 33 % | |
Total Carbohydrate 53.8g | 16 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 48.7g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 288
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