This buttery garlic mash is made with Alberta yellow potatoes and real cream.
Serves 6 to 8
Ingredients
- Organic yellow potatoes, 5 lb
- Steel Pony Music garlic, 1 bulb
- Organic 10% cream, 1 L
- Rock Ridge salted butter, 1 lb
- From your pantry: Salt and pepper
Method
- Peel the potatoes if you like, cut them into even chunks, and cover them with cold, well-salted water.
- Bring the pot to a boil, then simmer for about 15 minutes, until a fork slides in easily.
- While the potatoes cook, warm 1 1/4 cups of cream with 1/4 cup of butter and four crushed garlic cloves. Don’t let it boil.
- Drain the potatoes well, return them to the pot, and mash in the warm garlic cream until smooth. Add a splash more cream if the mash is stiff.
- Season the mash with salt and pepper, and finish it with a pat of butter on top.