Mashed potatoes are a Thanksgiving staple, but you can take them up a notch with garlic and black pepper. Serve them at your next holiday meal to rave reviews.
4 servings yukon gold potatoes, 6 potatoes
1/4 cup heavy cream
3 tablespoons butter, plus more for garnish
2 cloves garlics, minced
Wash and peel potatoes. Dice them into 1" squares. Place the potatoes in a large saucepan and cover with cold water.
Place on the stove on high heat for 20-25 minutes, until potatoes break apart when pierced with a fork.
Heat the serving bowl you plan to use by placing it in the oven (if oven safe) or in a sink full of very hot water.
Strain the water away from the potatoes and return the potatoes to the pot. Mash with the Smood potato masher until all potatoes have been broken down fairly well.
Add cream, three tablespoons of butter, minced garlic, kosher salt, and fresh cracked black pepper. Stir or mash further with Smood until the potatoes reach the desired consistency.
Spoon potatoes into the serving dish, taking care to dry it beforehand if heated in hot water. Press the spoon into the top of the potatoes and drop a couple more tablespoons of fresh butter on top of the potatoes.