Rich, Creamy Garlic Mashed Potatoes
Susan Ford, Publisher, Louisiana Cookin'
I generally use russet potatoes for mashed potatoes because I prefer the fluffier texture, but I migrate toward Yukon Golds around the holidays because of the natural buttery flavor and hue and creamier texture. This is also the only time of year I peel my potatoes. You sacrifice a lot of nutrients when you discard the peel.
- 5 pounds russet or Yukon Gold potatoes, scrubbed, peeled, and cubed
- 1 head garlic, cleaned and separated, ends trimmed
- 2 sticks unsalted butter, melted
- up to 2 cups half and half or cream, warmed
- Salt and pepper to taste
Place the potatoes and garlic in a large pot of generously salted cold water. Bring to a boil, reduce heat to medium, and simmer until the potatoes are tender when pricked with a fork, 15 to 20 minutes. Drain and return to pot. Using a potato masher, begin mashing the potatoes, adding the melted butter 1/2 cup at a time. Add black pepper to taste, and taste for salt, adding more if necessary. Gently stir in the cream in 1/2 cup increments until the potatoes are no longer dry.
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