Loosey-Goosey Garlic Mashers

• 2 pounds Yukon gold potatoes, quartered
• 4 cloves garlic
• Kosher salt
• 1 cup heavy cream
• 8 tablespoons (1 stick) unsalted butter, cold, cut into 8 pieces

1. Place the potatoes and garlic in a large pot, cover them with 1 to 2 inches of water, and season generously with salt.
2. TASTE IT!
3. (If the water is underseasoned at this point, you will have bland mashersand thats just sad.)
4. Bring the pot to a boil (BTB) and reduce to a simmer (RTS).
5. Cook the potatoes until fork-tender, 20 to 25 minutes.
6. Drain the potatoes and garlic and pass them through a food mill or ricer while theyre still hot.
7. DO NOT use a food processor or blender for this step or youll end up with sticky, gluey mashed potatoes.
8. While you mash the potatoes, put the cream in a small saucepan and bring it to a boil (BTB).
9. Once the cream reaches a boil, remove from the heat.
10. While the potatoes are still hot add a third of the cream and a third of the butter and stir vigorously.
11. Repeat this process twice more until all of the cream and butter is incorporated.
12. Taste for seasoning and add salt if needed.
13. Serve immediately or cover with foil and keep warm in an oven at low heat.
14. Substitute 1 pound of peeled, chopped celery root for half of the potatoes and skip the garlic.
15. Start with the celery root and boil it for 6 to 7 minutes in well-salted water, then toss in the potatoes.
16. Proceed with the recipe.

gold potatoes, garlic, kosher salt, heavy cream, unsalted butter

Taken from www.epicurious.com/recipes/food/views/loosey-goosey-garlic-mashers-378212 (may not work)