Recipes Side Dishes Potato Dishes Mashed Potatoes Garlic Mashed Potatoes 5.0 (4,498) Add your rating & review Marcus Samuelsson: Why He Loves Cooking More Potato Recipes By Marcus Samuelsson Marcus Samuelsson Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha Mar Fish + Chop House. Food & Wine's Editorial Guidelines Updated on December 2, 2015 Save Rate PRINT Share Close Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients 1 1/2 pounds fingerling or Yukon Gold potatoes, peeled 2 cups milk 1 cup heavy cream 8 elephant garlic cloves 2 sprigs fresh thyme Freshly grated nutmeg 1 tablespoon olive oil 1 tablespoon unsalted butter 1 tablespoon freshly grated Parmigiano-Reggiano Kosher salt and freshly ground black pepper Directions Combine the potatoes, milk, cream, garlic and thyme in a large saucepan and bring to a boil. Reduce the heat slightly and simmer until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes, reserving the cooking liquid. Transfer the potatoes to a medium bowl and mash with a fork, adding the nutmeg, olive oil, butter and Parmesan. Add about half of the reserved cooking liquid, mixing well, then add additional cooking liquid if necessary until the potatoes are the consistency you like. Season with salt and pepper to taste. Serve With Curry Stuffed Shrimp Ball with Tomato Vinaigrette. Originally appeared: September 2012 Rate It Print