Mashed Potatoes

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Classic mashed potato recipe


  • 2 pounds of potatoes
  • 3 cloves of garlic, peeled and left whole
  • 36 tablespoons of butter (I go for the lower end of that, but it depends on how creamy you like them)
  • 1/31/2 cup of half-and-half, milk, or buttermilk
  • 1 teaspoon salt
  • Black or white pepper (I like LOTS, like a teaspoon or more)


  1. Peel the potatoes (or don’t). Cut them so that they are all approximately the same size. Drop into a pot of cold water along with the garlic cloves, cover, and turn the heat to high
  2. Bring to a boil and then crack the lid so it doesn’t boil over and make a mess in your friend’s kitchen. Boil 10-30 minutes until a fork or skewer stuck in the middle gives almost no resistance. The time depends on the type and size of your potatoes.
  3. While they cook, heat the butter and half-and-half together until the butter melts.
  4. Drain the potatoes carefully and return them to the pot.
  5. Add the butter/half-and-half and the salt and pepper. Mash them with a potato masher until they’re as smooth as you want. Alternatively you can use an electric mixer for super-smooth and fluffy potatoes.
  6. Serve ASAP! With more butter or some gravy

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