This is a side dish recipe. However, in my “Recipe Book” everything is in alphabetical order and grouped together only in the index by categories. Here it is just a post in the “Recipes Section” like I promised.
I used Yukon Gold Potatoes and added the roasted garlic because I had some on hand. What’s that? You want a how to roast garlic recipe? Sure let me go type that right up. First, I’m going to go have beer and wait while my editor takes at look this post. Then he has to look at the Pot Roast post that goes with the mashed potatoes!
5 lbs. of Russet or Yukon Gold potatoes
1 stick of Butter
½ cup half and half
¼ cup whole milk
5 Cloves of roasted garlic (optional)
Peel and cut the potatoes into 2 inch pieces. Cook the potatoes in boiling water about 20 minutes. Test the potatoes with fork for doneness. Drain the potatoes (in colander) and then return them to the pot. Add the butter in tablespoon size pieces; add cream, milk, salt, and pepper. Add cream and milk slowly as not to cool off the potatoes to fast or have it slash out while mixing. Using an electric mixer set to low, beat the potatoes until there are no lumps. If you do not own an electric mixer you can buy a hand “potato masher”. Some people actually prefer using one of these as they like the “lumps”.
NOTES: My mother never used half and half just whole milk. I find the ½ & ½ gives it a nice extra richness. I don’t make mashed potatoes every month so I can splurge on the extra butter and cream.
© Russ Ahrens and The Magic of a Perfect Pairing,2021