Mashed potatoes could be as rustic or luxurious as you want. This version is the bare essentials without a care in the world for fat since heavy cream is the moistening agent for the lowly potato.

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Mashed Potatoes

  • Potatoes, 4 Idaho Russet
  • Heavy cream, 1 pint
  • Garlic cloves, 4-5
  • Salt and Pepper, to taste

Peel your potatoes. Chop into thumb size pieces

Place in a pot with cold water. Add garlic cloves.  Cover. Set flame to high.

Warm up heavy cream on a low flame.

When water comes to the boil give the potatoes about 10 minutes or until fork tender.

Drain potatoes.

Use ricer or old-school potato masher; if ricer is used then  garlic cloves will release its paper otherwise pinch the garlic to remove the paper and mash up garlic into the potatoes.

Add the warmed heavy cream about a cup at a time; you may not need the full pint.

Season with salt and pepper to taste.

Enjoy alone or with family and friends.