Fluffy Mashed Potatoes
- Author: Hilah Johnson
- Yield: 4 1x
- 1 pound Russet potatoes
- 2 cloves garlic, peeled and left whole
- 1/4 cup cream or half-and-half
- 1 tablespoon butter
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- Peel potatoes and cut in half if they are very large. Place in a pot with enough water to cover. Bring to boil and boil 10-15 minutes or until soft. (At this point you can stop and leave them in the water up to 30 minutes before mashing)
- Drain well and dry the pot.
- Run potatoes through a ricer or mash them in the pot with a potato masher.
- Add remaining ingredients and stir gently. Serve hot.