Simple Quintessential Cuisine

Creamy Mashed Potatoes with Fresh Parsley and Garlic

When I was a kid I recall many instances of my mother standing at the counter whizzing away at a big bowl of potatoes with her hand mixer.   Her goal-to have lump free mashed potatoes.   As a child I could’ve cared less how many lumps they had; they were always delicious after all!  But now I understand the need to serve that creamy goodness void of lumps, as texture truly does have an important impact on the experience of most meals.  Unlike my mom I’ve never been patient enough to stand and beat away until the lumps are gone and I’ve also found that beating too much air in results in sort of a gluey mess.  So I always opt for the potato ricer.  It works wonders and my potatoes come out lump free every time.  Beyond this simple yet significant attribute, this recipe really is flavorful; and above all it really is simple to prepare.  Try it, you’ll be glad you did! 

You will need..

4-5 large Yukon Gold Potatoes cut in half
4 cloves of finely minced garlic
¼ C finely chopped fresh parsley
2 tbsp olive oil
¼ C butter
½ C light cream
½ whole milk
1 ¼ tsp kosher salt
½ tsp pepper
Place your potatoes into a medium sauce pan and then add water till they are just covered.   Cook over medium high heat until potatoes are fork tender.   Drain the potatoes and allow to cool slightly.
While the spuds are cooking pour olive oil into a small frying pan and place over medium heat.  Add your garlic and parsley and sauce for 1-2 minutes.   Remove from the heat and set aside. 
Next place milk and cream in a small microwave safe bowl and heat for 1 minute.   After your potatoes have cooled slightly begin passing them through the ricer and then add the garlic and parsley mixture along with the salt and pepper.  
Then slowly stir in your heated cream mixture until potatoes become creamy.  Taste for any additional seasoning and serve alongside any main dish.

Comments     + Add a Comment
Laurie@The Baking Bookworm says:

I'm a HUGE potato lover (aka addict) so this recipe is right up my alley! I don't have a ricer but have heard many good things about it (and have since put it on my Mother's Day list – *fingers crossed*). There's nothing worse than potatoes the consistency of glue. :(

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Chef Dennis says:

True comfort food!! what could be better than garlic mashed potatoes….sigh
I think yukon golds are my favorite potato!

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