Garlic Mashers

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 5 large russet potatoes, peeled and quartered (baking, about 3 1/2 pounds)
• salt & freshly ground black pepper
• 1 tablespoon canola oil
• 3 tablespoons finely chopped garlic (about 6 cloves)
• 1 cup heavy cream
• 1 1/2 tablespoons butter

Recipe

• 1 put the potatoes in a large saucepan.
• 2 add enough water to cover, plus 1/2 tsp.
• 3 salt.
• 4 bring to a boil over high heat and cook until the tip of a knife inserted into the potatoes meets no resistance, 20 to 25 minutes.
• 5 meanwhile, heat a medium saucepan over medium heat.
• 6 add the oil and swirl to coat the bottom of the pan.
• 7 when the oil shimmers, add the garlic and saute, stirring, until golden, about 2 minutes.
• 8 add the cream and reduce by one third over medium heat, about 12 minutes.
• 9 thoroughly drain the potatoes.
• 10 transfer them to a large bowl or the bowl of a mixer and add the cream mixture.
• 11 using a hand masher and wooden spoon, or a mixer with a paddle attachment, whip the potatoes until smooth.
• 12 fold in the butter, season with salt and pepper, and serve immediately.