Standup Mashed Potatoes

This is a pretty fuss free recipe for consistent mashed potatoes that errs on the thicker side. It's also not heavy on butter, but balanced. Having everything prepared to be able to move quickly while the potatoes and cream are warm is key. The steaming step aims to remove all excess water from the equation, which is a killer in bad mashed potato outcomes. These potatoes go best with a dark (beef-stock) gravy, but are pretty versatile. Yellow and Russet potatoes work best.

Ingredients

• Potatoes (4 lbs) – Yellow, Russet or Red skinned

• Butter – 1 stick - Salted (Kerrygold is a favorite)

• Garlic – 2 cloves (or 3!)

• Heavy Whipping Cream – ½ Pint

• Half and Half - ½ Pint

• Rosemary – Fresh - 2 Sprigs

• Salt

Equipment

• Potato Peeler

• Large Stock Pot & Lid

• Large Strainer/Colander

• Medium Sauce Pan

• Potato Masher

Steps

Cream - Prepare the sauce while boiling the potatoes. The key is to add warm liquid to the warm potatoes.

1. (Start early) Roast 2 peeled cloves of garlic in the oven (wrapped in foil) 20-30 minutes at 350 degrees. A case can be made for more garlic, but that will be left to you :)

2. In a saucepan, melt a stick of butter on low heat, be sure not to burn.

3. Once the butter is melted, add rosemary, 1tsp of salt, roasted garlic cloves, and then 1/2 pint of heavy whipping cream 1/2 pint of half & half.

4. Keep lukewarm, do not bring to a boil.

5. Remove garlic and rosemary before combining cream with potatoes.

Potatoes

1. Peel the potatoes, leave some skin on as desired for aesthetic and texture.

2. Chop potatoes into uniform pieces (2 inch cubes)

3. Add potatoes to the large stock pot, add cold water, Fill to +2 inches over potatoes.

4. Salt liberally, bring pot to a boil over medium-high heat. Cover optional (if water is being absorbed too quickly, cover the pot, and/or add more water)

5. Once the potatoes are fork tender, strain water from the pot, (watch for burns) or run the potatoes through a colander and add back to the Stock Pot..

6. Steam potatoes in the stock pot at medium-low heat- with the lid on for 5 minutes.

Mashed Potatoes

1. Once the potatoes are steamed and all the liquid has evaporated, mash the potatoes with a hand masher, (just 1 go around) and add salt.

2. Slowly add in the cream mixture while continuing to mash. Be careful not to over-whip/mash, which can result in gummy mashed potatoes. It is not mandatory to use all of the liquid, there are many factors that can lead to variations, so add slowly and find a texture and taste that works. Salt can be added at any point.

3. Keep warm & Serve!