Our Secret Ingredient for Making Creamy Garlic Mashed Potatoes
1 - 1 ½ Tsp Minced Garlic (To Taste)
2 pounds potatoes, preferably Yukon Gold or another yellow, waxy potato
Chicken Stock Powder (I prefer Knorrs)
1/3 cup heavy cream
3 Tbsp salted butter
Prepare the Potatoes: Peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan and add 1/2 teaspoon chicken stock powder.
Cover pot and bring to a boil, then reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.
Warm the Cream and Melt the Butter together, either in a small pan on the stovetop or in a bowl in the microwave.
Blending the Ingredients: Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.
Add the cream, butter and garlic and mash until the potatoes are the consistency you want. Do not over-beat them, or the potatoes will become gummy.
Taste for salt and add some if needed.
Sprinkle nutmeg on the top and stir it in.
Serve potatoes with a dash of nutmeg sprinkled on top for color.