The idea for this recipe came out of my mom’s mom’s family cookbook.  (It came with a recipe for cajun meatloaf, too, which I used to make all the time.  I should make that again…)  I forget just whose recipe it was, and I’m probably not doing it the same way now anyway.

To mash the potatoes, I use a potato ricer, which mashes the potatoes smooth without making them gummy.  As far as I’m concerned, it’s the best $5 I’ve ever spent on a kitchen gadget.

In my opinion, yukon golds are the best potatoes for mashing; they aren’t as starchy-dry as regular potatoes, and don’t get as gummy as red potatoes. Plus they have pretty skins.

Warning:  This stuff will kill you.  It’s also one of Rachael’s favorite foods ever.

Garlic Mashed Potatoes

7-8 big yukon gold potatoes, chopped (don’t bother peeling them)
4-5 cloves of garlic, peeled
1 stick butter (1/2 c)
1/2 c cream
1/2 c grated freshly-grated parmesan or similar cheese (smoked cheddar is good)
lots of salt

Boil the potatoes and galic until the potatoes are soft. Do NOT heat the water before adding the potatoes; this will make the outside of the potato cook faster than the inside and can only lead to tragedy. Drain the veg and mush them through the potato ricer, discarding the peels. Keep in mind that a few peels never killed anybody and add a little color.

Stir in the butter, cream, and cheese. Salt to taste, wait a few minutes, stir, and taste/salt again.

Don’t worry about making any gravy. If you have to have gravy to be able to enjoy the taste of your mashed potatoes, you tried to skimp on the calories and fat, didn’t you?

You can always add more butter, cream, and cheese.  And salt.