Garlic Mashed Potatoes

TinyArtist

Garlic Mashed Potatoes

2 lbs (900-1350 g) russet or Yukon Gold potatoes, peeled and quartered
12-16 whole cloves of garlic, peeled
2 Tbs (30 ml) butter, or more to taste
1/2 cup (125 ml) cream or milk, or more to taste
Salt and freshly ground white pepper to taste

Boil the potatoes in salted water until tender, about 15 minutes. Drain and return to the pot. Keep the pot over very low heat to dry the potatoes for 10 to 15 minutes. Meanwhile combine the garlic and butter in a small saucepan over low heat and cook until the garlic is tender but not brown, about 15 minutes. Add the cream and simmer for 10 minutes. Puree the mixture in an electric blender or food processor. Put the potatoes through a potato ricer or mash with an electric mixer and stir in the garlic mixture, salt, and white pepper. Add more cream and/or butter if desired. Serves 4 to 6.