Ingredients:
7 lbs russet potatoes
6 cloves garlic, peeled
6 tablespoons butter, cubed
3/4 cup whipping cream
salt & pepper
Directions:
In an 8- to 10-quart pan over high heat, bring 1 1/2 quarts water to a boil.
Peel potatoes and cut into 1-inch chunks.
Add potatoes and garlic to boiling water; cover and return to a boil, then reduce heat to medium and simmer for 12 to 15 minutes.
Drain and return to pan.
Heat cream until steaming in a small pot (but do not allow to boil); add butter and 1/2 cup cream to potatoes.
Beat with electric mixer on medium speed, or by hand with a heavy-duty whisk, just until smooth.
If mixture is stiffer than you like, beat in more cream until potatoes reach desired consistency.
Add salt and pepper to taste.
Servings: 8-10
Time preparation: 10 min.
Time total: 40 min.