- Use the right kind of potato. Russets work best.
- Fill a big pot with cold, salty water. You can’t put too much salt in the water. It should be as salty as seawater.
- Peel the potatoes and drop them right into the cold water to keep them from turning brown. If you want to add garlic, do it now. Add the cloves of peeled garlic to the cold water.
- Put the pan over high heat and bring to a boil. Boil until the potatoes are tender.
- Drain well, return the potatoes to the pan and put them over low heat for five minutes or so to dry them out.
- Warm equal parts cream, milk, and butter in a small saucepan. You don’t want to add anything cold to the warm potatoes.
- Never, ever, ever mash them with a food processor or an electric mixer. Use a food mill or a potato ricer to mash the potatoes. Crush the garlic cloves in with the potatoes.
- Slowly add in the warm butter mixture, mixing well. Season to taste with salt and pepper.
Makes mounds of fluffy, creamy potatoes.
