Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon kosher salt, plus more for seasoning the cooking water
  • 4 cloves garlic, peeled and smashed
  • ½ cup (120ml) heavy cream
  • 4 tablespoons (57g) unsalted butter, cut into cubes, at room temperature
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons chopped fresh chives or parsley, for garnish (optional)
  • Pinch of nutmeg (optional)

Instructions:

  1. Place the potatoes and smashed garlic in a large pot. Cover with cold, salted water (enough to cover by at least an inch). Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender (about 15-20 minutes).
  2. Drain the potatoes and garlic thoroughly in a colander. Return the potatoes and garlic to the empty pot and place back over low heat for 1-2 minutes to dry out any excess moisture. This is key for fluffy potatoes.
  3. Use a potato ricer (for the ultimate smooth texture) or a potato masher to mash the potatoes and garlic until smooth.
  4. Gradually add the warm heavy cream and butter, a little at a time, mixing until fully incorporated and the potatoes are creamy and smooth.
  5. Season with salt and pepper (and nutmeg, if using). Taste and adjust seasonings as needed. Garnish with fresh chives or parsley, if desired. Serve immediately.