Serves 6-8

 

6 Yukon Gold potatoes, cleaned and peeled (if using Organic you can skip peeling)

5 garlic cloves, peeled

salt for cooking

reserved cooking water

1/3 cup butter

1/3 cup half and half

1 tsp. salt, to taste

1/4 tsp pepper

 

Quarter the potatoes and place in a large saucepan and toss in the garlic cloves. Add enough water to just cover them and add at least a teaspoon of salt. This not only helps add flavor, but salted water boils at a higher temperature. Bring to a boil, then turn down to a low boil. Cook for 10-15 minutes or longer until they are fork-tender. Remove from heat and pour some of the water off in the sink, but try to reserve a cup to add when mashing.

 

Place the drained potatoes in a large flatter-based bowl. Add the butter, half and half, salt and pepper. Here’s the tricky part: use the old-fashioned potatoes masher to mash them—adding enough of your reserved cooking water or more half and half for desired consistency. Remember—do not apologize for any lumps! Small lumps are fine, no matter what your Mom told you.

 

*Do not use an electric mixer unless you want ‘gluey’ mashed potatoes!*