• 2 pounds Yukon gold potatoes, peeled and quartered
• 3 tbs butter
• 1/2 cup half and half*
• salt and pepper to taste
• 6 cloves garlic
* Add more or less half and half to get the creaminess you like.
Add potatoes to saucepan and a couple pinches of salt. Add water until potatoes are just covered. Bring potatoes to a boil then reduce heat and simmer for about 15-20 minutes, or until potatoes are just tender enough to insert a fork.
While potatoes are cooking, sautee the garlic in butter until carmelized.
Melt butter and warm the half and half in a pan. Drain potatoes and reserve a couple of tablespoons of the cooking liquid. With a potato masher, mash your potatoes until just mashed. Add melted butter, garlic, and heated half and half and salt and pepper to taste. Stir until just mixed and creamy. Don't overmix or the potatoes will turn into glue.