ChefXi OfficialA unique, texture-rich mash using a blend of potato pearls and fresh russets, infused with deep roasted garlic flavor.
Place the cubed russet potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Start with cold water to ensure the potatoes cook evenly throughout.
While the fresh potatoes cook, prepare the potato pearls according to package instructions in a separate bowl, using hot water or milk.
Don't over-mix the pearls; you want them to stay fluffy.
Drain the russet potatoes and return them to the warm pot. Mash them thoroughly until mostly smooth.
A potato ricer will give you the smoothest base for the 25% portion.
Fold the prepared potato pearls into the mashed russets. Add the butter, milk, roasted garlic powder, salt, and pepper.
The 75/25 split creates a specific, dependable consistency that holds up perfectly to gravy.
Whip the mixture together until well combined and creamy. Serve hot with a small pat of butter on top.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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