My Dad is from the South and was big on grits and potatoes. As soon as I was old enough to peel potatoes my Dad taught me how to make the best mashed potatoes. Here is his recipe!
I use this pot for my potatoes (and pasta). A pot and strainer in one and I highly recommend it! See all of my kitchen and home favorites here.
Dad's Mashed Potatoes
My dad grew up in New Orleans and made the best mashed potatoes and grits. Here is his special recipe!
Ingredients
- 4 large potatoes
- 4 tbsp butter
- 1/4 cup whipping cream
- 1/4 cup half and half plus additional lowfat or whole milk as needed for desired consisitancy.
- a liberal amount of salt and pepper to taste
- head of garlic - roasted*
Instructions
- Peel and slice potatoes into small pieces.
- Add potatoes to your pot and fill with cold water until just covered (adding to boiling water will create lumps)
- Bring to a boil and cook until potatoes are tender.
- Drain water and add butter, salt, pepper, and 2 -4 cloves of garlic.
- Slowly add cream, half and half, and milk.
- Whip until smooth. Be careful not to overwhip - potatoes will get gummy.
- Top with butter and herbs, serve!
Notes
To roast a head of garlic, preheat oven to 375 degrees and cut the top of the garlic. Place on a baking sheet or any oven proof container. Drizzle with olive oil and salt. Wrap the garlic in parchment paper or foil. Bake at 375 degrees for about 40 minutes or until garlic is soft. Don't overcook. When done, squeeze garlic cloves into the potato mixture and whip with the other ingredients.
