Ingredients:

  • 3 lbs Yukon Gold potatoes, scrubbed and quartered
  • 2 tbsp sea salt
  • 1/2 cup unsalted butter, cubed
  • 4 cloves garlic, smashed and minced
  • 3/4 cup heavy cream
  • 1/2 cup full-fat sour cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Place quartered potatoes in a large stockpot and cover with cold water by at least two inches. Add sea salt. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes until fork-tender.
  2. While potatoes boil, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 3 minutes until fragrant. Whisk in heavy cream and black pepper, bringing to a gentle simmer. Remove from heat and stir in the sour cream.
  3. Drain the potatoes thoroughly and return them to the warm pot for 1 minute to allow excess steam to escape. Use a ricer or handheld masher to break down the potatoes.
  4. Slowly pour the warm garlic-cream mixture into the potatoes while folding gently with a spatula. Fold in the grated Parmesan cheese until just incorporated and silky.