Ingredients
Scale
- 2 lbs russet potatoes, peeled and cut into chunks
- 1/2 cup unsalted butter, softened
- 1/2 cup heavy cream, warmed
- 4 cloves garlic, roasted
- Salt and pepper to taste
Instructions
- Boil potato chunks in salted water until fork-tender (15-20 minutes). Drain and return to the pot over low heat for 2 minutes.
- Mash potatoes using a potato masher or ricer until smooth.
- Gradually fold in softened butter and warm heavy cream until creamy; mix in roasted garlic.
- Season with salt and pepper to taste. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 1g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg