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NOTE: Great mashed potatoes hate recipes.
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Although the above amounts will make a fine mash, you're better off with these simple formulas.
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Try to hit a 2 to 1 ratio of russets to reds (by weight), and have at least 1/4 cup of dairy per pound of potatoes.
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You may not use it all, but it's good to know it's there.
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As for the garlic, use your best judgment.
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Combine potatoes in a large pot and just cover with hot tap water.
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Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water).
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Cover the pot and bring to a boil.
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Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat.
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Keep this mixture barely simmering until the potatoes are done.
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As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer.
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Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs.
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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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Remove pot and set on a towel or hot pads.
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Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher.
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Start tasting and looking at the consistency right away.
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If mashers seem dry or bland, add more of the garlic mixture.
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Avoid over mashing or you'll end up with gluey instead of fluffy
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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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grated horseradish, horseradish sauce, pesto, more bacon, Sauteed mushrooms...use your imagination.
