Ruth’s Chris Garlic Mashed Potatoes

Instructions:

1. Place potatoes and garlic cloves in a large pot and cover with cold, salted water.
2. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, until the potatoes are very tender.
3. Drain well and let the potatoes steam dry for 2–3 minutes.
4. Mash the potatoes and garlic with a potato masher or ricer until completely smooth.
5. Add the butter, stirring until fully melted and incorporated.
6. Gradually pour in the warm heavy cream, mixing gently until the mash is silky and fluffy.
7. Season with salt and pepper, adjusting to taste.
8. Serve hot, topped with a pat of butter or fresh herbs.

Variations

• Add roasted garlic instead of boiled for deeper flavor.
• Stir in Parmesan or cream cheese for extra richness.
• Replace part of the cream with sour cream for tang.
• Fold in sautéed chives or green onions for a fresh finish.

Tips

• Always start potatoes in cold water to ensure even cooking.
• Letting them steam dry prevents a watery mash.
• Warm cream helps the potatoes absorb liquid without turning gummy.
• Use a ricer for the smoothest possible restaurant-style texture.