ESSENTIAL MASHED POTATOES
Serves: 4-6
2 lbs (907 g) russet potatoes, peeled and cut into 3-inch-long (7.6-cm) chunks (may substitute scrubbed, unpeeled Yukon Gold)
4 medium cloves garlic, cut in half lengthwise
3/4 tsp (4 mL) kosher salt, plus more as needed
2 tbsp (30 mL) unsalted butter
1 tbsp (15 mL) extra-virgin olive oil
2/3 cup (160 mL) half-and-half cream (may substitute whole or low-fat milk), plus more as needed
Freshly ground black pepper
1. Bring a large pot of water to a boil over high heat. Add the potatoes, garlic and 1/2 teaspoon (2.5 mL) of the salt; reduce the heat to medium, cover partially and cook 15- 20 minutes or until the potatoes and garlic are tender.
2. Meanwhile, combine the butter, oil and half-and-half cream in a medium saucepan over medium heat, stirring until the butter has melted.
3. Reduce the heat to low, cover and keep warm until the potatoes are ready. Alternatively, you can melt the butter (cut into small pieces) with the oil and half-andhalf in a glass measuring cup in the microwave, heating at halfpower for 1 minute and then at 30-second increments, stirring occasionally.
4. Drain the potatoes and return them to the pot; return it to the still-warm burner (off the heat). Shake the pot back and forth 1-2 minutes or until most of the moisture has evaporated. Remove the pot from the burner. Use a wooden spoon or rubber spatula to mash the potatoes and garlic to a fairly smooth consistency, leaving as many chunks as you like.
5. Pour the butter mixture over the potatoes and use the wooden spoon to blend to a smooth, but not soupy, consistency. If the potatoes are too dense or thick, add more half-and-half to reach your desired texture. Season with the remaining 1/4 teaspoon (1 mL) of salt, or more as needed, and the pepper. Serve warm.