3 pound red or Yukon gold potatoes (I like the red)
1 whole bulb of garlic peeled
½ cup half and half or heavy cream (I like the heavy cream)
½ cup butter
Cooking spray
salt and pepper
Paprika
Instructions
Clean all potatoes (leave the skins on)
In a large pot bring potatoes to a boil (make sure your water covers all the potatoes and use cold water)
Once boiled turn the heat down a bit and let the potatoes simmer until they are done (this can be about 20 to 25 minutes – you want them tender enough to put a fork through them)
Drain the potatoes and put them back on low heat so even more water evaporates. Watch them do not let them burn.
In a sauté pan spray bottom & sides (cover completely)
Take all your peeled garlic cloves and over medium heat slightly brown garlic – once tender and browned mash them and set aside.
Melt butter
Heat cream (just make it warm)
Salt & Pepper to taste
Paprika for garnish
In a large bowl or in the pot you cooked the potatoes in; I usually use the pot I cooked the potatoes in makes it easier to clean up. Pour your melted butter over the potatoes and with a masher or potato ricer mash butter & potatoes, add garlic and slowly add cream, salt, and pepper.
Notes
Sometimes I don’t use all the cream and sometimes I do as you are mashing you decide if you want them creamier add it is it looks and feels right don’t. Also the garlic is optional in a sense you can do this recipe without the adding the garlic for really special creamy potatoes or add less or more garlic this is to taste and I should note I love lots of garlic!!!! After you are done mashing put it a serving bowl or platter, I’ll put a few extra pats of butter and sprinkle with paprika for color.
Recipe by Merry Christmas Recipes at https://merrychristmasrecipes.com/2011/08/18/garlic-mashed-potatoes/