Ingredients:
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
Directions:
Put the potatoes in a large saucepan.
Add enough water to cover, plus 1/2 tsp.
salt.
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.
Meanwhile, heat a medium saucepan over medium heat.
Add the oil and swirl to coat the bottom of the pan.
When the oil shimmers, add the garlic and saute, stirring, until golden, about 2 minutes.
Add the cream and reduce by one third over medium heat, about 12 minutes.
Thoroughly drain the potatoes.
Transfer them to a large bowl or the bowl of a mixer and add the cream mixture.
Using a hand masher and wooden spoon, or a mixer with a paddle attachment, whip the potatoes until smooth.
Fold in the butter, season with salt and pepper, and serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 40 min.