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1
Place the potatoes and garlic in a large pot, cover them with 1 to 2 inches of water, and season generously with salt.
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2
TASTE IT!
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3
(If the water is underseasoned at this point, you will have bland mashersand thats just sad.)
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4
Bring the pot to a boil (BTB) and reduce to a simmer (RTS).
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5
Cook the potatoes until fork-tender, 20 to 25 minutes.
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6
Drain the potatoes and garlic and pass them through a food mill or ricer while theyre still hot.
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7
DO NOT use a food processor or blender for this step or youll end up with sticky, gluey mashed potatoes.
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8
While you mash the potatoes, put the cream in a small saucepan and bring it to a boil (BTB).
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9
Once the cream reaches a boil, remove from the heat.
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10
While the potatoes are still hot add a third of the cream and a third of the butter and stir vigorously.
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11
Repeat this process twice more until all of the cream and butter is incorporated.
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12
Taste for seasoning and add salt if needed.
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13
Serve immediately or cover with foil and keep warm in an oven at low heat.
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14
Substitute 1 pound of peeled, chopped celery root for half of the potatoes and skip the garlic.
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15
Start with the celery root and boil it for 6 to 7 minutes in well-salted water, then toss in the potatoes.
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16
Proceed with the recipe.
