Carrabba's Mashed Potatoes Recipe
Carrabba's mashed potatoes are extra rich and creamy, thanks to plenty of butter, cream, and just the right seasoning!Starting with the right potatoes is everything—Yukon Golds have the best consistency for a smooth, velvety finish.I warm the cream and butter together before adding them in so the potatoes absorb everything evenly without turning gummy.A bit of roasted garlic mixed in brings a deep, mellow richness that takes these to another level.For that signature Carrabba’s taste, a dash of white pepper and a little extra salt balance everything out.The best trick? A small splash of extra cream right at the end keeps them soft and silky even after they’ve been sitting for a while.
Ingredients
- 2 lb Potatoes Yukon Gold
- 1 cup Milk
- 4 tbsp Butter
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 4 cloves Garlic minced
Instructions
- Peel and chop the potatoes into uniform chunks for even cooking.
- Place the potatoes in a pot and cover them with cold water.
- Add a pinch of salt.
- Bring to a boil over high heat.
- Reduce the heat and let the potatoes simmer for 20-25 minutes until fork-tender.
- Drain the potatoes and return them to the pot.
- Add milk, butter, minced garlic, salt, and pepper.
- Mash the potatoes with a potato masher until smooth and creamy.
- Taste and adjust seasoning as desired.
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