@alissanguyen_: GARLIC BROWN BUTTER MASHED POTATOES INGREDIENTS • 5 lbs Yukon Gold potatoes, peeled and cut into chunks • 1½ cups heavy cream • 1 cup unsalted butter • 8 garlic cloves, smashed • 8 oz cream cheese, softened • ½ cup sour cream • 2 tsp kosher salt, plus more for boiling water • 1 tsp white pepper • ½ tsp black pepper • 2 tbsp chopped chives • Flaky sea salt, for finishing BROWN BUTTER TOPPING • 4 tbsp unsalted butter • 2 tbsp chopped chives • Fresh cracked black pepper DIRECTIONS 1. Place potatoes in a large pot and cover with cold water. Salt generously and cook until fork tender, about 18-20 minutes. Drain well. 2. While the potatoes cook, combine the heavy cream, butter, and garlic in a saucepan. Simmer on low for 10 minutes. Mash the softened garlic into a paste and stir it back into the cream mixture. 3. Return the drained potatoes to the hot pot and cook for 1-2 minutes to remove excess moisture. This is the secret to fluffy mashed potatoes. 4. Rice or mash the potatoes, then fold in the garlic cream mixture, cream cheese, sour cream, salt, white pepper, and black pepper until smooth. Be careful not to overmix. 5. For the topping, brown the butter in a skillet until golden and nutty. Pour over the mashed potatoes and finish with chives, black pepper, and flaky sea salt.

Alissa Nguyen Won

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Region: US

Tuesday 10 November 2026 19:28:54 GMT