The Creamiest Mashed Potatoes Ever!

So, "what makes these the creamiest mashed potatoes ever," you might ask. Because they are very little potato and a boatload of cream! These are not for your typical Wednesday night. They are ridiculously rich and ridiculously good. In the end, there is no semblance of a potato left. They had the consistency of really great grits (you know, the ones loaded with cream and butter - seeing a trend here?). I served these with the ribs in the last post and they were made even more yummy when loaded up with lots of good gravy.

Best part -- no peeling. Just boil the potatoes and garlic cloves in very salty water, send them through the food mill, and add all the bad for you stuff. Boiling the garlic with the potatoes is really a stroke of genius. It gives the potatoes a garlic taste without being overpowering. I think the next time I make these I actually might increase the amount of potatoes just to give it more texture - but if you like your potatoes creamy, this one is right up your alley.

Creamy Garlic Mashed Potatoes

slightly adapted from Secrets of a Restaurant Chef - Anne Burrell

2 pounds Yukon gold potatoes, washed and quartered

4 cloves of garlic, peeled

salt

1 1/2 cups heavy cream

1 stick cold butter, cut into 9 slices

• Place potatoes and garlic in a pot and add water until potatoes are covered by 1-2 inches.
• Generously salt the water (Anne suggests tasting it and making sure it tastes like the sea!).
• Bring the water to a boil and cook for an additional 20-25 minutes or until the potatoes are falling off a fork.
• Drain potatoes and garlic well and then pass, in batches, through the food mill.
• Meanwhile, bring heavy cream to boil in a small pot, then remove from heat.
• Add 1/3 of the cream and butter to the potatoes and mix well.
• Repeat in 2 more batches with remaining cream and butter.
• If needed, add salt to taste.
• Serve, or keep warm by covering with foil and placing in an oven on low heat.