A simple, classic mashed potato recipe for any occasion.
- 3 lbs. Russet or Yukon Gold potatoes
- 1 whole bulb garlic
- 1/2 c. half and half
- 1/2 c. butter (1 stick)
- freshly ground black pepper
- Wash, peel, and cut the potatoes into pieces. Don’t make the pieces too small, but try to make them somewhat even in size.
- Place the potato pieces into a pot and fill the pot with cold water — water should rise above the potatoes by a good inch.
- Peel the garlic and add garlic cloves to the potatoes. Cooking the garlic together with the potatoes yields a mild, sweet garlic taste.
- Add salt to the pot and turn the burner to high heat until the water boils, then reduce the heat and let the potatoes simmer until they are done. Potatoes are done when they easily slide from a fork when you pierce it — approximately 15 to 20 minutes.
- While the potatoes are simmering; mix cream and butter and heat them so the butter melts. (Mixing hot potatoes with cold milk can make potatoes gluey.)
- After the potatoes and garlic are cooked, drain them and mash the potatoes using a potato masher or electric mixer. Slowly add the liquid mixture to the potatoes while mashing.