Chef Russel Bry taught me how to make the best Mashed Potatoes when I worked for him at the Eccentric, in Chicago.Here is my adaptation of what he taught me. Roasted Garlic Mashed Potatoes are a great accompaniment with Roasted and Grilled Beef, Seafood and Foul!
The secret is not to be afraid of butter and heavy cream. Taste the Mashed Potatoes to be sure there is enough butter flavor as well as seasoning.
Be sure to mash your Potatoes when they are hot. Try this recipe either peeled or with the Potato skins left on. Once you master the basic Mashed Potatoes you can have fun by incorporating your favorite fresh herbs like Dill or Basil you may even substitute the Garlic with Wasabi or Horseradish .
Serve your Mashed Potatoes with Natural Pan Drippings, your favorite Gravy, Melted Butter, Olive Oil or grated Parmesan Cheese. There is also a recipe for Truffled Mashed Potatoes as well which may be found here!
On a personal note: My sister-in-law Nancy and her daughters, Miranda, Kelsey and Bryann love this recipe and when they visit they always request for me to make them. It is always a pleasure to do so! Oh, I also get requests for my Lasagna as well!