A delightful twist on classic mashed potatoes, offering a creamy and flavorful side dish.
Peel and cut the potatoes into even-sized chunks.
Cutting the potatoes evenly ensures they cook at the same rate.
Place the potatoes in a pot and cover with water. Add a pinch of salt and bring to a boil.
Starting with cold water helps the potatoes cook evenly.
Cook the potatoes until they are fork-tender, then drain them well.
Ensure the potatoes are fully drained to avoid watery mashed potatoes.
In a mixing bowl, mash the potatoes until smooth.
For an extra smooth texture, use a potato ricer instead of a masher.
Heat the cream and butter together until warm, then gradually mix into the potatoes.
Warming the cream and butter prevents them from cooling the potatoes.
Stir in the minced garlic, salt, and pepper to taste.
Adjust the seasoning gradually to suit your preference.
Serve the whipped potatoes warm, garnished with fresh herbs if desired.
Serving immediately ensures the potatoes retain their creamy texture.
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