Republished with permission from “The Macy’s Culinary Council Thanksgiving & Holiday Cookbook.”
“I am my father's daughter, and he lives by the rule that occasionally you pull out all the stops and eat exactly what your heart desires—like these heavenly mashed potatoes. They're extra creamy and totally irresistible.” — Cat Cora r
Ingredients
Serves 6 to 8
3 teaspoons kosher salt
4 large baking potatoes, about 4 pounds total weight
8 tablespoons unsalted butter
3 cloves garlic, minced
2⁄3 cup whole milk
2⁄3 cup heavy cream
Freshly ground black pepper
Fill a large pot three-fourths full of water and ing to a boil over high heat. Add 2 teaspoons of the salt. While the water is heating, peel the potatoes and cut into 1-inch cubes.
Add the potatoes to the boiling water and cook until fork-tender, 10 to 12 minutes.
While the potatoes are cooking, in a skillet, melt 6 tablespoons of the butter over low heat; reserve the remaining 2 tablespoons butter at room temperature. When the butter is melted, add the garlic and cook until it starts to color, 3 to 4 minutes. Take care not to burn the butter. Remove from the heat and set aside.
When the potatoes are ready, drain them in a colander and return them to the pot off the heat; the residual heat from the cooking pot will help to evaporate the excess water, which will make your potatoes light and fluffy. Pass the potatoes through a ricer held over a bowl, or mash them in the bowl with a potato masher. Gradually add the milk and cream, stirring with a rubber spatula or wooden spoon until thoroughly combined. Stir in the butter and garlic mixture and season with the remaining 1 teaspoon salt.
Transfer the potatoes to a warmed serving bowl or platter. Cut the reserved 2 tablespoons butter into bits and dot them over the surface of the potatoes. Serve right away. Pass the pepper mill at the table.
America's favorite chefs are sharing the recipes they love to prepare for the holidays in “The Macy's Culinary Council Thanksgiving & Holiday Cookbook.” Filled with pages of stunning photographs and entertaining tips, the cookbook features more than 80 recipes from Macy's Culinary Council's team of acclaimed chefs including Rick Bayless, Michelle Bernstein, Cat Cora, Tom Douglas, Todd English, Marc Forgione, Emeril Lagasse, Marcus Samuelsson, Tim Scott, Nancy Silverton, Ming Tsai and Takashi Yagihashi. The book also includes a commemorative overview of the of the Macy's Thanksgiving Day Parade® with special behind-the-scenes stories and photos from the annual event, in cele ation of its 85th year as a staple of the holiday season.
