Ingredients

serves 6

　　2 1/2 pounds (4 or 5) large russet or Yukon-gold potatoes

　　

Step 1

For 2 1/2 pounds (4 or 5) large russet or Yukon-gold potatoes, to serve 6. Peel and quarter the potatoes, and boil for 10 to 15 minutes in salted water (1 1/2 teaspoons salt per quart) until definitely tender when pierced (but not overcooked!). Drain. Return to the pan and sauté for a minute or so to evaporate moisture. Either put through a potato ricer, or whip in an electric mixer at slow to medium speed, adding driblets of hot milk or cream. Season with salt and white pepper, beating in up to 1/2 cup in all of hot milk or cream by spoonfuls, and alternating with 1/2-tablespoon additions of butter. If not serving at once, set pan over almost simmering water and cover loosely—the potatoes must have a little air circulation. They will keep thus an hour or more; stir up once in a while, adding a little more butter if you wish before serving.

　　

VARIATION

Step 2

GARLIC MASHED POTATOES. After mashing the potatoes, purée a head or two of braised garlic cloves simmered in cream, beat it into the potatoes, and proceed to season them, adding milk or cream and butter to taste. (In my early TV versions I used a more complicated system with a roux and so forth, but this is far simpler and better.)

　　

Garlic: Garlic Factoids

Step 3

To separate the cloves from the head of garlic, cut off the top, then bang down on the head with your fist or the flat of a knife. To peel whole garlic cloves, drop them into a pan of boiling water and boil exactly 30 seconds; the peels will slip off easily. To mince garlic, smash a whole garlic clove on your work surface, peel off and discard the skin, then mince with your big knife. To purée, sprinkle a big pinch of salt on the minced garlic, then press and rub the garlic back and forth on your work surface with the flat of your knife, or pound with a mortar and pestle. To remove garlic smell from your hands, wash in cold water, rub with salt, wash in soap and warm water; repeat if necessary.

　　

Braised Whole Cloves of Garlic

Step 4

Simmer 1 head of large peeled garlic cloves and 1 tablespoon of butter or olive oil in a small covered saucepan for 15 minutes or so, until very tender but not browned.

　　

Braised Garlic Cloves Simmered in Cream

Step 5

Simmer the above braised garlic cloves with 1/2 cup of cream for about 10 minutes, until meltingly tender. Season with salt and white pepper.

　　Julia's Kitchen WisdomKnopf