This recipe is from Tyler Florence. It is ALWAYS a hit anytime I make it. I actually have people requesting it when they come for dinner. I personally love potatoes in any shape or form, and have compared these to restaurant Garlic Mashed. These blow them out of the water.
GARLIC MASHED POTATOES:
2.5 lbs of Yukon Gold Potatoes
1 Head of peeled Garlic cloves (I just get a container of prepeeled Garlic)
1 stick of unsalted butter
Fresh Black Pepper
Peel and quarter the potatoes and put them in a pot of cold water along with the peeled garlic cloves. Boil the water until the potatoes are fork tender. be sure that they are really tender. Drain the water and return the potatoes and garlic to the pot. In a small sauce pan, melt 1 stick of unsalted butter in about 1 cup of Heavy Cream (more may be needed). Once the butter is melted and the cream is warm, pour that on to the potatoes and garlic. Begin mashing the potatoes with a handheld masher until they are smooth and the butter and cream are well mixed. Add more warmed cream if necessary, or if the potatoes aren't going to be served right away.
Once it is creamy, give it a healthy dose of kosher salt and freshly cracked black pepper. Toss in some chopped chives for color, and serve. This side dish is always a crowd pleaser. Plus, it is easy to make and once you make it a few times, it is almost impossible to mess up.