Ingredients
- 1 1/2 pound small yukon gold potatoes
- 1 cup heavy whipping cream
- 4 tablespoon unsalted butter
- 1 tablespoon roasted garlic puree (recipe follows)
- 3/4 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
Preparation
Baking Directions:
Scrub potatoes.
Boil in salted water for 30 minutes.
Drain.
Cool slightly until potatoes can be handled comfortably, then peel and transfer to a large bowl.
In a small saucepan, heat the cream, butter, and garlic puree until mixture just comes to a boil.
Pour over the potatoes while mashing with a potato masher.
Season with salt and pepper.
Serve immediately.