Mashers - potatoes

Method

• Combine potatoes in a large pot and just cover with cold tap water.
• Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water).
• Cover the pot and bring to a boil.
• Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat.
• Keep this mixture barely simmering until the potatoes are done.
• As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer.
• Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs.
• Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate.
• Remove pot and set on a towel or hot pads.
• Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher.
• Start tasting and looking at the consistency right away.
• If mashers seem dry or bland, add more of the garlic mixture.
• Avoid over mashing or you'll end up with gluey instead of fluffy.
• Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.)
• grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.