This rich and mildly flavored side dish is a well-loved classic.
- 8 russet potatoes, peeled and cut lengthwise into quarters
- 9 garlic cloves, peeled
- 1½ teaspoons kosher salt
- 1 cup light cream
- ½ stick (4 tablespoons) unsalted butter
- Ground black pepper
- Place the potatoes, garlic, and ¼ teaspoon salt in a large pot of cold water and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes.
- Drain, then return potatoes and garlic to the pot and heat briefly over low heat to remove any excess moisture.
- Warm the cream and butter in a small saucepan over medium-low heat until the butter melts.
Put the potatoes and garlic through a ricer, or mash with a potato masher until smooth. (Do not use a stand mixer, hand-held mixer, or food processor as the potatoes will turn to slush and lose their texture.)
- Add the cream and stir until thoroughly combined. Season with 1¼ teaspoon salt and pepper to taste. Serve hot. Alternatively, cool to room temperature, then cover and refrigerate for up to 3 days.
To reheat mashed potatoes, cover tightly and warm in a 275ºF oven or in the microwave, then stir in a few tablespoons of warm milk and melted butter. Stir well to combine. Add more of each until potatoes are soft and creamy.