关于此食谱

奶油黄油蒜味土豆泥，用经典方法制作——使用烘烤或炖煮的大蒜、真实黄油和温热的淡奶油。这道可靠的、受欢迎的食谱每次都能制作出丝滑、蓬松的土豆泥，具有浓郁的蒜味。完美适合作为工作日配菜或假日大餐。

步骤说明

1. 1

   Place the yukon gold potatoes chunks and smashed garlic cloves in a large pot. Cover with cold water by at least 1 inch and add a generous pinch of kosher salt (about 1 tablespoon). Starting in cold water ensures the potatoes cook evenly all the way through.

2. 2

   Bring the pot to a boil ^[over high heat], then reduce to a steady simmer. Cook until the yukon gold potatoes are completely tender and a fork slides in with no resistance, about 18–22 minutes.

3. 3

   While the potatoes cook, warm the heavy cream and milk together in a small saucepan ^[over low heat], or microwave in a measuring cups for about 60 seconds.

4. 4

   Drain the yukon gold potatoes and garlic thoroughly in a colander, then return them to the hot pot. Shake the pot ^[over low heat] for 1–2 minutes to evaporate any remaining moisture.

5. 5

   Use a potato masher or ricer to mash the yukon gold potatoes and garlic together until smooth. If using a ricer, pass the garlic through separately or mash it first with a fork. Avoid using an electric mixer or blender — over-working releases too much starch and makes the potatoes gluey.

6. 6

   Add the room-temperature butter pieces and stir them in with a wooden spoon or spatula until fully melted and incorporated.

7. 7

   Pour in the warm heavy cream and milk gradually, stirring gently after each addition, until the potatoes reach your desired consistency. Add a splash more warm milk if you prefer them looser. Season with 1½ teaspoons kosher salt and freshly ground black pepper, then taste and adjust.

8. 8

   Transfer to a warm serving bowl. If desired, make a small well in the center and add a pat of butter. Garnish with fresh chives and an extra crack of black pepper. Serve immediately.