garlic mashed potatoes

potatoes with cream and butter...and this time, with a little garlic.  so. good.  thanksgiving is simply not complete without a large bowl of mashed potatoes.  (and for me personally, hold the gravy).  i love this thanksgiving series, but it just makes me long for thanksgiving all the more.  readers, enjoy your thanksgivings and eat with gusto for me.  i'll be with you in spirit.... yeah, right there next to you with a big spoon in a bowl of these potatoes.

garlic mashed potatoes

ingredients
4 lbs of yukon gold potatoes
1 head of peeled garlic (about 15 cloves)
1 1/2 cups of whole milk (or...cream.  c'mon, it's thanksgiving)
1/2 cup of butter cut into small pieces
salt and pepper

how to
1. peel and quarter potatoes.
2. in a 5 quart saucepan, combine potatoes, garlic, and 1 teaspoon of salt.  cover with water by 1 inch.
3. bring to a boil and then reduce heat to a simmer.  cook until potatoes are fork tender (easily pierced with a tip of a paring knife.  if the potato clings to the knife, it needs more time).  it should take about 15-20 minutes.
4. drain and return potatoes and garlic to the saucepan.  stir over medium high heat until dry.  remove from heat.
5. in a small saucepan, bring milk to a simmer (be careful not to burn) and pour over potatoes.  add butter and salt and pepper to taste.
6.  mash until creamy.

note
the best way to mash potatoes is to use a food mill or ricer.  using these gadgets will ensure that the potatoes are fluffy, smooth, and not "overworked."  do not use an electric hand mixer.  doing so will break down the starch of the potatoes too much.  you'll end up with a gummy mess.  if you don't have a food mill or ricer, use a potato masher.  they're cheap and widely available.

carbs.  yum.