This IS a recipe I have been eating since I was a child. These were always a favorite with my sister and brothers. God, I still remember vividly how my brother would make a lake using mashed potatoes (and so did I). Then we would have mom fill it with gravy. I can even still smell all the black pepper he used on his potatoes. This was all way before the movie Close Encounters of the Third kind too!
Here is my mom’s recipe. This is one I watched her make forty or fifty times at least.
One big ass pot
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 potatoes into 2 inch pieces. Cook potatoes in boiling water about 20 minutes. Test potatoes with fork or metal skewer for doneness. Drain potatoes (in colander) and then return to pot. Add butter in tablespoon size pieces; add cream, milk, roasted garlic, salt, and pepper. Using an electric mixer starting on low, beat the potatoes until there are no lumps. Add cream and milk slowly as not to cool off the potatoes to fast or slash out while mixing.
NOTES: My mother never used half and half just whole milk. She alos never used roasted garlic. 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. I only use roasted garlic when making Prime Rib or a Standing Rib roast or leg of lamb.
The Drunken Chef (Russ)