Savory Mashed Potatoes

Uploading this from the gym on my phone so going to skip right past the personal blurb you’d scroll right past anyway and get right to the taters.  

Mashed Potatoes

3lbs baby red potatoes, washed.
3-4 Tbsp Salted butter
2 cloves grated garlic
Salt & Pepper
1/4 cup Heavy Cream/Whole Milk, plus extra.

In a large stock pot, place the potatoes in the bottom and cover with water so there’s one inch of water covering the potatoes. Bring to a boil and cook until soft and you can easily pierce them with a fork. I’m not actually sure how long this takes but it’s a while.  

Once cooked, turn off the heat, drain into colander and set potatoes aside. Put pot back on original burner and add in the butter, garlic, salt, pepper, and cream/milk. Stir until butter is softened and milk is warm. Add potatoes back in and mash away.

I like my potatoes a little more “rustic” so I mash until everything is just combined and still pretty textured. If the potatoes seem dry, add more cream. If you’ve added too much cream, then the stove to medium and cook it out. The potatoes will absorb it or it’ll evaporate. Do not panic.