蒜味土豆泥
配菜45 分钟6 份简单关于此食谱
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
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
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
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
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
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
Add the room-temperature Butter pieces and stir them in with a Wooden Spoon or Spatula until fully melted and incorporated.
- 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
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.
