Ingredients
- 3 pounds russet or Yukon Gold potatoes
- 3/4 cup heavy cream
- 1/2 cup unsalted butter
- 4 cloves garlic minced
- 1 teaspoon salt
- Pepper to taste to taste
Instructions
- Peel the potatoes and cut them into even chunks. Place them in a large pot of salted water and bring to a boil. Cook until fork-tender.
- In a small saucepan, combine the heavy cream, butter, minced garlic, salt, and pepper. Warm over low heat.
- Once the potatoes are cooked, drain well and return to the pot. Gradually add the warm cream mixture, mashing the potatoes until they're smooth and have absorbed the liquid. Do not overwork.
- Serve hot, with a bit of butter on top.