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GARLIC MASHED POTATOS
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Serves 4-6
3 lbs. russet or Idaho potatoes, peeled and cut into 1 inch cubes 6-8 garlic cloves, peeled enough chicken stock (homemade or canned) to cover potatoes by one inch 3/4-1 cup unsalted butter, melted 1/2-cup half-and-half, heated Salt and freshly ground white pepper to taste
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PREPARATIONS
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Cook potatoes in chicken stock with garlic cloves until just tender (about 15 to 20 minutes). Drain, remove garlic cloves, return potatoes to pan over very low heat and shake pan until excess moisture evaporates. Mash potatoes with a potato masher or press through a ricer (do not use an automatic mixer as it makes potatoes have a gluey texture rather than a fluffy texture) into a large bowl. Add melted butter and a portion of the heated half-and-half, salt and white pepper to taste. Using a wooden spoon on or wire whisk, whip potatoes until light and fluffy, adding additional warm half-and-half as needed for the desired consistency.
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