These garlicy mashed potatoes will melt in your mouth and warm your insides. They are great for a crowd or a side to a savory dinner. Leftovers are just as tasty.
Serves: 6 guests
Large stock pot
hand blender or potato masher
6 large russet potatoes, thoroughly washed
4-6 garlic cloves, depending on how garlicy you like your mash
1/8 to 1/3 cup full cream milk or cooking cream
4-6 TBSP butter
Fresh cracked pepper
Course sea salt
For the potatoes:
Wash and scrub the potatoes thoroughly. Using a pairing knife remove skins from potatoes. Rough chop into quarters.
Finely diced garlic and set aside.
Fill a large stock pot with water. Add potatoes. Salt the water to taste. Bring to a boil. Boil until potatoes can be easily pierced through with a fork.
Drain the potatoes.
With the potatoes in the stock pot add garlic, butter and cream a little at a time with salt and pepper. While adding in these ingredients mash or blend the potatoes until your desired taste and consistency are achieved.
I blended mine with a hand blender and they came out creamy and light. The background flavors of butter and garlic just put these over the top. The whole family was asking for seconds.