| | Directions | | Cover potatoes with water sufficient to cover in a heavy-bottomed pan. Cover and bring to a boil. Reduce heat slightly and simmer until potatoes are fork-tender. Drain potatoes and set aside. Return empty pan to heat and add butter, leaving until butter melts. In a separate pan, bring cream or milk to boil (do not allow to curdle; remove from heat immediately when it starts to boil). Mash the potatoes, beating in the butter and half & half, cream or milk, mashed garlic, and salt and pepper, until potatoes are smooth and fluffy. |
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| Ingredients | | - |  | 2 pounds potatoes, peeled and diced |
| - | | 1/2 head garlic cloves, peeled and mashed |
| - | | 6 tablespoons butter |
| - | | 1/2 cup heavy cream, half & half or milk |
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