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Ingredients
- 1 1/2 to 2 pounds russet or all-purpose potatoes
- 1/4 cup butter
- 2 small garlic cloves, minced
- 1/4 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Peel the potatoes and cut in half.
- In a medium saucepan of salted boiling water, cook the potatoes until fork-tender, about 40 minutes.
- Drain the potatoes well and return them to the saucepan.
- Cook over low heat for 1 minute, tossing, to evaporate remaining moisture.
- Meanwhile, melt the butter in a saucepan.
- Add the cream and heat until just warm.
- Using a potato ricer, mash the potatoes and garlic in the saucepan until they are broken up.
- Stir in cream and butter mixture.
- Season with salt and pepper to taste.
