Susan's, Creamy Garlic Mashed Potatoes
Recipe courtesy of Susan Ford, Publisher, Louisiana Kitchen
Serves 6 to 8
Susan's note: I generally use russet potatoes for mashed potatoes because I prefer the fluffier texture, but I migrate toward Yukon Golds around the holidays because of the natural buttery flavor and hue and creamier texture. This is also the only time of year I peel my potatoes. You sacrifice a lot of nutrients when you discard the peel.
Garlic Mashed Potatoes with Chives
Place the potatoes and garlic in a large pot of generously salted cold water.
Bring to a boil, reduce heat to medium, and simmer until the potatoes are tender when pricked with a fork, 15 to 20 minutes.
Drain and return to pot.
Using a potato masher, begin mashing the potatoes, adding the melted butter 1/2 cup at a time.
Add black pepper to taste, and taste for salt, adding more if necessary.
Gently stir in the cream in 1/2 cup increments until the potatoes are no longer dry.
Garnish with chives or parsely, optional.
Serve while hot.