Mashers (Mashed Potatoes)




  1. Combine potatoes in a large pot (making sure the pot does not have a non-stick surface!) and add tap water until all potatoes are just covered with water. Place over high heat and add salt. Cover the pot and bring to a boil.
  2. While waiting for the potatos to boil, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.
  3. As soon as the water with the potatoes comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15-20 minutes or until a potato chunk can be easily crushed with a pair of tongs. Drain the potatoes in a colander and then return the potatoes to the pot. Return the pot to heat and shake for 30 seconds to evaporate the surface water. Remove the pot from heat by placing on a towel or hot pads. Pour about half the garlic mixture over the potatoes and mash with an old-fashioned hand potato masher. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy. Serve immediately.

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