Creamy Mashed Potatoes Without Cream

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

Who would think no cream or milk in these potatoes—but maybe the pat of butter helps.


  • 4 russet (baking or Idaho) potatoes, peeled, quartered lengthwise, and thickly sliced
  • 3 or 4 garlic cloves, smashed
  • Salt, to taste
  • f


  1. Place the potatoes, garlic, and salt in a pan with enough cold water to cover the potatoes. Partially cover and bring to a boil. Boil gently until the potatoes are very tender when poked with a knife, about 30 minutes.
  2. Drain, reserving the cooking liquid. Press the potatoes and garlic through a food mill, or push through a coarse sieve with a large metal