Garlic Mashed Potatoes

• 2 lb. peeled and diced potatoes
• 1/2 to 1 head garlic cloves, peeled and mashed
• 6 tbsp. butter
• 1/2 to 3/4 cup heavy cream, Half & Half or milk

Directions

1. Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender.
2. Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil).
3. Mash the potatoes, beating in the butter and Half & Half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy.

Note

1. For milder garlic flavor, parboil garlic along with potatoes, then mash with potatoes.