The Definitive Mashed Potato

• 2 pounds yellow Finnish potatoes
• 1/2 cup unsalted butter, at room temperature
• 1 tablespoon minced garlic
• 1 1/2 cups heavy cream, or more to taste
• Sea salt, preferably gray sea salt
• Freshly ground black pepper
• 1/2 to 2/3 cup extra-virgin olive oil

1. Preheat oven to 325 degrees F.
2. Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat.
3. Cook until tender, about 10 minutes.
4. Drain well, scatter onto a baking sheet and let cool for several minutes.
5. Place in the oven to dry out, about 5 minutes.
6. Smash the potatoes with a large fork or potato masher.
7. Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown.
8. Add the garlic and cook quickly until pale gold.
9. Add the cream, season, to taste, with salt and pepper, and bring to a boil.
10. Reduce the heat to low and fold in potatoes with a wooden spoon or large whisk.
11. Add the remaining butter by tablespoons, stirring after each addition.
12. Stir in the extra-virgin olive oil.
13. Season with salt and pepper, to taste.

yellow finnish potatoes, unsalted butter, garlic, heavy cream, salt, freshly ground black pepper, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/michael-chiarello/the-definitive-mashed-potato.html (may not work)