Ruth’s Chris Buttery Mashed Potatoes

Instructions:

1. Place the peeled and cut potatoes into a large pot. Cover with cold water and add 1 tablespoon salt.
2. Bring to a boil and cook for 15 to 20 minutes, until the potatoes are fork-tender.
3. Drain thoroughly and return the potatoes to the hot pot. Let them sit for 1 to 2 minutes to allow excess moisture to evaporate.
4. Mash the potatoes using a potato masher or hand mixer until smooth.
5. Gradually stir in the warmed milk and heavy cream until the potatoes become creamy and fluffy.
6. Add softened butter, remaining salt, black pepper, and minced garlic if using. Mix until fully incorporated and silky smooth.
7. Transfer to a serving bowl and top with the remaining butter. Serve immediately while hot.

Variations :

• Substitute half the butter with cream cheese for added tang and richness.
• Stir in roasted garlic instead of fresh for a sweeter, deeper flavor.
• Add freshly grated Parmesan for a subtle savory boost.

Tips :

• For ultra-smooth texture, press the potatoes through a potato ricer before adding butter and cream.
• Always warm dairy before mixing in to maintain a fluffy consistency.
• Avoid overmixing, which can make the potatoes gummy instead of light and creamy.