- 2 pounds russet potatoes, peeled,
- cut into 1-inch pieces
- 8 large garlic cloves, peeled
- 1/2-3/4 cup whipping cream, milk or Silk Soy
- 1/4 cup (1/2 stick) butter, olive oil or Earth Balance
- Buttery Sticks
- Salt and pepper
Place potatoes and garlic in large saucepan. Add enough cold water to cover potatoes. Bring to boil. Add 1 tablespoon salt, reduce heat, cover and simmer until potatoes are very tender but not waterlogged about 25 minutes. Drain potatoes and garlic. Return potatoes and garlic to the same saucepan. Add cream and butter and mash until smooth with a potato masher or electric mixer. If potatoes are too stiff, add more cream or milk as needed. Season to taste with salt and pepper. Makes 6 servings.