Our Secret Ingredient for Making Creamy Garlic Mashed Potatoes

If you're anything like us at Lillie & Eve, you love a good creamy, garlic mashed potato.  We're talking about the ones served up at your favorite steak house, like Ruth Chris or Mortons Steakhouse.

The only problem is, who wants to spend $40-$60 on a steak dinner just to get the type of restaurant quality potato we're talking about?  We don't.  So, we're giving you our most coveted secret for making mashed potatoes that will make you want to lick the bowl.  This one ingredient is going to be a game changer in your next batch of creamy goodness.

The secret to amazing potatoes is all in the ingredients of course, but nutmeg gives them a flavor that will make your family wish you were making mashed potatoes every night of the week.  Trust us.

Do us a favor.  Try the recipe and after you make them, visit us on FB or IG and let us know how they turned out @lillieandeve

INGREDIENTS

 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

Nutmeg

Sea Salt

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.