- 6 pounds russet potatoes, such as Idaho (about 10-12 med.large potatoes)
- 3 cups milk
- 3 cups heavy cream
- 3 garlic cloves, peeled (optional)
- 1 TB kosher salt
- 1/2 cup (1 stick) unsalted butter
1. Peel the potatoes and cut into 2” chunks. Place in large pot and add milk, cream, garlic and salt. Bring to a simmer over medium-high heat, stirring occasionally. Lower heat and simmer gently until potatoes are very soft and fall apart easily.2. Remove pot from heat and add butter. Mash potatoes in the hot cream using the potato masher of your choice. Mash until as smooth as possible. Taste and adjust seasoning, adding more salt if needed, and freshly ground white or black pepper.