Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Creamed Garlic Potatoes

  • Yield: 2 1/2 cups


  • 2 cups peeled chopped potatoes, cut in 1/2-inch dice
  • 3 cups water
  • 2 teaspoons salt
  • 1 cup heavy cream
  • 4 cloves lightly roasted garlic*
  • 1/2 teaspoon white pepper
  • 2 tablespoons unsalted butter


  • Combine potatoes, water and 1/2 teaspoon of the salt in a medium saucepan; bring to a boil over high heat. Reduce heat to medium-high and cook until tender, about 8 minutes. Drain potatoes in a colander and return them to pan.
  • Place saucepan back over medium heat, add cream, roasted garlic, the remaining 1 1/2 teaspoons salt and white pepper and mash vigorously with a potato masher until fairly smooth, about 4 minutes. Beat in butter before serving.