- 1 1/2 to 2 pounds russet or all-purpose potatoes
- 1/4 cup butter
- 2 small garlic cloves, minced
- 1/4 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Peel the potatoes and cut in half. In a medium saucepan of salted boiling water, cook the potatoes until fork-tender, about 40 minutes. Drain the potatoes well and return them to the saucepan. Cook over low heat for 1 minute, tossing, to evaporate remaining moisture. Meanwhile, melt the butter in a saucepan. Add the cream and heat until just warm. Using a potato ricer, mash the potatoes and garlic in the saucepan until they are broken up. Stir in cream and butter mixture. Season with salt and pepper to taste.