Creamy Garlic Mash (Print Version)

# Ingredients:

01 - 4 cloves of garlic, smashed.
02 - 6 tablespoons of softened salted butter.
03 - 3 cups of thick heavy cream.
04 - 3 sprigs of fresh thyme, plus extras for garnish.
05 - 1 parmesan cheese rind (optional).
06 - 8 fresh sage leaves, with more for serving.
07 - 1 cup of whole milk.
08 - 4 pounds of Yukon gold potatoes, peeled and cut into quarters.
09 - 1 cup shredded Gruyere cheese (feel free to add more!).
10 - Kosher salt and black pepper for seasoning.

# Instructions:

01 - In your slow cooker, toss in the potatoes, garlic, heavy cream, milk, parmesan rind (if you're using it), thyme, and sage. Cover it up and cook on low for 6-8 hours or high for 4-5 hours, until the potatoes are soft enough to pierce with a fork. Switch the cooker to keep warm.
02 - Drain all the potatoes but save the cream mixture. Toss out the thyme, sage, and parmesan rind if used. Press the potatoes through a ricer, putting them back into the slow cooker. Or, you can just mash them up more roughly with a masher.
03 - Stir in 1 1/2 cups of the saved cream along with the butter. Keep adding cream until it’s the thickness you like. Add salt and pepper to taste, and mix in the cheese. Cover it up again and let it cook another 15 minutes until it turns creamy and cheesy. Leave it on warm for up to 4 hours.
04 - Doll up the mashed potatoes with herbs and a bit more butter before serving.
05 - Pop the potatoes, heavy cream, milk, garlic, sage, and parmesan rind (if using) into your instant pot. Secure the lid and cook on low pressure for 15 minutes. Let out the steam and switch to the keep-warm setting.
06 - Drain the potatoes but hang on to the cream mixture. Remove the sage, thyme, and parmesan rind if used. Press the potatoes through a ricer back into the instant pot or mash them chunky-style using a masher.
07 - Pour in 1 1/2 cups of the saved cream and the butter. Add more cream until it’s just how you like it. Sprinkle in some salt, pepper, and cheese, giving it a good stir. Put the lid on and let the cheese melt. Leave on warm for 4 hours max.
08 - Spoon the potatoes into a dish, add extra herbs on top, and a pat of butter before serving.
09 - Add the potatoes, heavy cream, milk, sage, garlic, and parmesan rind (if you've got one) to a big Dutch oven. Heat gently over medium until it starts to bubble softly, letting it cook for 20-25 minutes until you can easily pierce the potatoes with a fork.
10 - Pour out the cream but save it for later. Get rid of the sage, thyme, and parmesan rind if used. Either press the potatoes through a ricer into the pot or just mash them right there—your choice.
11 - On low heat, stir in 1 1/2 cups of the saved cream mix along with the butter. Add cream little by little until you’re happy with the thickness. Sprinkle in cheese, salt, and pepper, stirring until everything’s melted and smooth.
12 - Scoop the mashed potatoes into a serving dish, and don’t forget to garnish with a sprinkle of fresh herbs and a bit of butter.

# Notes:

01 - These mashed potatoes are loaded with Gruyere cheese and herbs, making them perfect for a cozy dinner or holiday table.
02 - You can cook them in a slow cooker, instant pot, or even on the stove depending on what’s easiest for you.
03 - Top with fresh herbs and butter for a lovely finishing touch.

Back