Ingredients
2
lb. peeled and diced potatoes
1/2
to 1 head garlic cloves, peeled and mashed
1/2
to 3/4 cup heavy cream, half&half or milk
Directions
1.
Cover potatoes with water sufficient to cover in a heavy-bottomed pan.
2.
Cover and bring to a boil.
3.
Reduce heat slightly and simmer until potatoes are fork-tender.
4.
Drain potatoes and set aside.
5.
Return empty pan to heat and add butter, leaving until butter melts.
6.
In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).
7.
Mash the potatoes, beating in the butter and half&half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.
8.
NOTE: For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.
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