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1
Combine potatoes in a large pot and just cover with cold tap water.
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2
Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water).
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3
Cover the pot and bring to a boil.
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4
Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat.
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5
Keep this mixture barely simmering until the potatoes are done.
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6
As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer.
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7
Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs.
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8
Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate.
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9
Remove pot and set on a towel or hot pads.
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10
Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher.
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11
Start tasting and looking at the consistency right away.
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12
If mashers seem dry or bland, add more of the garlic mixture.
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13
Avoid over mashing or you'll end up with gluey instead of fluffy.
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14
Serve straight or garnish with any of the following: parsley, chopped scallions, crumbled bacon, sun dried tomatoes, (If you have the dry ones, make sure you re-hydrate them.)
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15
grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.
