all purpose potatoes
fresh garlic cloves
8 ounces light cream or 8 ounces
- Wash and peel potatoes. Place in large pot and cover with lightly salted water. Bring to boil over medium heat and cook until easily penetrated by fork. Do not overcook.
- Melt butter in small saucepan. Peel garlic and add to butter over low heat, cooking until tender. Do not let garlic burn. When garlic is tender add cream and black pepper, heat almost to a boil.
- Drain water from potatoes and mash with a fork or potato masher. Add just enough chicken broth to break down potatoes.
- Place garlic mixture in a blender or food processor and puree. Once this step is complete slowly add the mixture to the potatoes and beat with an electric hand mixer until smooth, and serve.