the secret to perfect mashed potatoes

It’s not much of a secret, really. It’s just that few are committed enough to use the quantity of butter, salt and heavy cream that truly decadent mashed potatoes require.

(This photo was taken in hindsight, after the taters had cooled in the fridge. They taste better than they appear.)

Do this to starchy potatoes: peel, dice, put in pot, cover with cold water, boil, cook till tender, drain, mash. Now here’s the important part: add tons of butter, heavy cream and salt. Do it little by little, each time pushing the limits of fat and sodium. Just when you’re on the brink of insanity, that’s when you stop. The point is to taste buttery, creamy, salty potatoes, but not taste just heavy cream, butter and salt. The three elements should meld together to your tastes for indulgent mashed potatoes that rival any decent restaurant.

Here you have a blank canvas. For this potato side, I added freshly ground black pepper and squeezed in a whole head of roasted garlic. Feel free to do the same. And, as always, feel free to remove your pantaloons for this ultra-comfortable comfort food.