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1
Precook the potatoes by heating enough water (about 6 cups) to cover them in a large pot over high heat until hot but well below a simmer.
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2
Turn heat down to low and add the potato slices, crushed shallots and garlic, 2 teaspoons salt, and vinegar.
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3
The potatoes will cool the water down to about 160 degrees.
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4
Cook at about this temperature, well below a simmer, for about 20 minutes.
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5
Drain and run cold water over the potato slices to cool them.
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6
Let them stand in water in the pot until you?re ready to finish cooking, or drain, cover, and refrigerate.
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7
When ready to mash, saute the minced shallots and garlic in butter over medium heat until just soft in a heavy, medium saucepan.
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8
Stir in 2 teaspoons salt and the white pepper.
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9
Add the cream and half-and-half and heat gently.
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10
Set aside.
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11
To finish cooking, add water to the cool potatoes if necessary, bring to a boil, and simmer until fork-tender, about 5 minutes at a simmer.
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12
Drain, remove the crushed shallots and garlic, put the potatoes back in the pot, and heat for about 1 minute to dry them out.
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13
To mash, push the potatoes once through a ricer or large-holed strainer into a medium mixing bowl.
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14
Bring the shallot and cream mixture to a boil and stir into the hot mashed potatoes.
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15
Taste and add more salt or pepper as needed.
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16
Serve immediately.
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17
Make ahead and serve hot: Make complete mashed potatoes 1 day ahead, refrigerate overnight, cover tightly with foil and heat for 40 minutes in a 325 degree oven.
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18
Serve.
