4poundsIdaho potatoespeeled and cut into 1-inch pieces
1/2cupbuttermelted
1cuphalf and halfwarmed
1cupheavy creamwarmed
6garlic clovesfinely minced
freshly ground black pepper
Instructions
Place potatoes in a large Dutch oven. Cover potatoes with salted water and bring to a boil. Reduce heat to medium and cook potatoes until tender, about 15 minutes. Remove from heat and drain. Return potatoes to pot and place back on stove.
With a potato masher, slowly integrate the butter and half and half. Add the heavy cream and garlic and mix in with an electric mixer on medium speed until smooth. If potatoes are too stiff add more cream. Add salt and pepper to taste.
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