our mashed potatoes

Bungalow 44’s secret to marvelous mashed potatoes

Chef Michael Pihl shares Bungalow 44’s secret to marvelous mashed potatoes. Thank you Marin Magazine for a great article: marinmagazine.com/November-2015/Holiday-Comfort/


  • 5 large Yukon gold potatoes
  • Salt and pepper to taste
  • 1 head of black garlic, peeled
  • ½ pound butter
  • 1 quart heavy cream

To Prepare

  1. Scrub, peel and quarter potatoes.
  2. In a large pot, cover potatoes with cool water and add a pinch of salt. Bring potatoes to a boil, reduce to a simmer, and continue to simmer until tender. Strain excess water.
  3. Using a food mill or ricer, mash the peeled black garlic (a type of caramelized garlic), followed by the potatoes.
  4. Place pot — now containing mashed garlic and potatoes — back on the stove on low heat.
  5. Add butter and stir before adding cream to achieve desired consistency.
  6. Season with salt and pepper and serve.