The Definitive Mashed Potato

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat.

3. 3

   Cook until tender, about 10 minutes.

4. 4

   Drain well, scatter onto a baking sheet and let cool for several minutes.

5. 5

   Place in the oven to dry out, about 5 minutes.

6. 6

   Smash the potatoes with a large fork or potato masher.

7. 7

   Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.

8. 8

   Add the garlic and cook quickly until pale gold.

9. 9

   Add the cream, season, to taste, with salt and pepper, and bring to a boil.

10. 10

    Reduce the heat to low and fold in potatoes with a wooden spoon or large whisk.

11. 11

    Add the remaining butter by tablespoons, stirring after each addition.

12. 12

    Stir in the extra-virgin olive oil.

13. 13

    Season with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.