Secret Mashed Potatoes
Serves 8-10 People
Ingredients:
5 lbs Yukon Gold Potatoes
1 Stick Melted Butter
1/2 Cup Heavy Cream
1/2 Parmesan Cheese
1 Tablespoon Olive Oil
1 Head of Roasted Garlic
Seasoning Salt
Garlic Salt
Pepper
Paprika
Instructions:
Prep the garlic by cutting off the whole head of the garlic. Place in tin foil and drizzle with olive oil and season with salt and pepper. Wrap the garlic up and bake at 400 F for 30 minutes.
Peel potatoes and place in a bowl of cold water as you go. Cut all potatoes into 1-2 inch cubes. Place potatoes into a large pot and fill with cold water until potatoes are covered. Mix the potatoes up in the pot to start releasing some starch. Dump the water out of the pot and repeat the process 2-3 times or until the water runs clear. Boil potatoes covered on medium-high for 30 minutes.
Once potatoes are fork-tender strain potatoes and place back in the pot. Turn the heat back on and cook for 1-2 minutes string constantly to remove any excess water. Run potatoes through a potato ricer on the finest setting. Rune the roasted garlic through the potato ricer on the finest setting and combine with potatoes.
Melt butter in a microwave for 30 seconds to 1 minute. Heat heavy whipping cream in a small saucepan with 1 small sprig of rosemary and 1 small sprig of thyme. Heat until just before boiling. Fold butter into the potatoes and then fold in the cream. Use a spatula to combine and be careful not to over mix the potatoes. Add seasoning to the potatoes and season to taste.
Sever imminently or store in a crockpot on warm for later.
Notes:
I have been working on my mashed potato recipe since I was 8! This recipe is 17 years in the making and I’m still constantly changing it lol! In the beginning, I would add cream cheese and sour cream which was delicious but I found it didn’t keep well in the fridge for the next day, the potatoes would kind of curdle which I assume was because of the cream cheese. Later I took out the cream cheese and swapped it for heavy cream which is still in my current recipe.
I first mashed my potatoes using a potatoes masher, then I switched to a large whisk, then a hand mixer, and now I’m currently using a potatoes ricer which as been incredible however I think I might try out using a food mill too to see if it makes a difference.
I’ve made the mistake manyyyy times where I’ve over-mixed the potatoes and made them too gluey, with the potato ricer I never have that problem as I don’t have to move the potatoes too much.
I’ve also found adding melted butter instead of cold butter makes a big difference in the color of the potatoes and the texture.
I’ve changed this recipe so many times but one thing that has always remained the same is Seasoning salt! This, along with Paprika, is the actual secret ingredient to my secret mash potato recipe! Everyone always asks me what my recipe is and I always say it’s a secret. Mostly because I change it every time I make it so it was impossible to write down a recipe. However, I finally feel like I’ve hammered it out enough to write it down! But I’ll still keep trying new things until I totally perfect it. My goal potatoes would taste something like the potatoes from Hank’s Steakhouse at Green Valley Ranch Casino here in Vegas. This recipe is pretty close but its fun to keep trying new things with my favorite dish.
There is a TASTY video that goes over how to make mashed potatoes perfectly! When I first saw it I was so happy because what they say is the best way to make potatoes is how I had already figured out through years of trial lol but this video does a great job on teaching the best potatoes technique which is also used in this recipe