This is one of those standards that never goes out of style. The cracked black pepper adds balance to all the cream and butter, and there’s just enough salt to offset the tang of the roasted garlic. Why not enjoy these with the Big Tex Rib-Eye with Adobo Butter (here) or the Beef Short Ribs with Mole Sauce (here)?
SERVES 6
PREP TIME: 20 MINUTES
COOKING TIME: 10 MINUTES
1½ pounds Yukon Gold potatoes, peeled and sliced into ¼-inch rounds
1 garlic clove, smashed
½ cup heavy cream
6 tablespoons unsalted butter, melted
2 tablespoons kosher salt
2 tablespoons cracked black pepper
1 Preheat the oven to 350°F.
2 Bring a medium saucepan of salted water to a rolling boil over high heat. Add the potatoes and cook until fork-tender, 8 to 10 minutes. Drain the potatoes and set them aside.
3 Meanwhile, place the garlic in a small baking dish and roast for 10 minutes.
4 In a small saucepan, bring the cream to a boil over medium heat, but do not let it curdle. Remove the pan from the heat as soon as it comes to a boil.
5 Using a potato masher or a large meat fork, mash the potatoes; whip in the melted butter, cream, roasted garlic, salt, and pepper. Keep mashing until the potatoes are smooth and fluffy.