2.5poundsrusset potatoes peeled and diced, all the same size
2teaspoonssalt
1/2cuphalf-and-half cream
1/4cupsalted butter
1tablespoongarlic puree
Instructions
Place the potatoes in a large saucepan and fill until they are covered in water. Stir in the salt.
Bring the pot to a boil over medium-high heat. Reduce to a lower heat until the potatoes are just simmering, a low rolling boil. Keeping it at this lower boil will help prevent them from boiling over.
Cook until the potatoes fall apart when pierced with a fork.
Remove the potatoes from the heat and drain off the water in a colander. Let them sit there draining.
Heat the half-and-half, the butter and the garlic puree in a medium saucepan over medium heat until simmering slightly, then remove from the heat and set aside.
Mash the potatoes using a masher or a potato ricer until smooth.
Mix in the hot garlic mixture until combined through.
Serve while hot.
Notes
Russet potatoes work the best in this recipe, as they do with all mashed potato recipes.