Creamy Garlic Mashed Potatoes

Mashed potatoes is just one of those comfort foods that I crave. When I give in to this craving I make sure it's well worth it. My favorite is garlic mash with bits of herbs (basil when serving with caccatorie or rosemary or tarragon when serving with roasted chicken, pork or beef). This recipe is great with a dab of butter or with you're favorite gravy. 

Ingredients: 

6 Large Russet Potatoes or 10 Red/Yukon Potatoes - your choice

1 1/2 teaspoon Dried Basil (if serving with pork, beef or roasted chicken - use rosemary or sage)

2/3 sticks of Butter

1/3 teaspoon of Salt

1/4 teaspoon of Black cracked pepper

3/4 cup milk or 1/2 cup milk & 1/3 cup half and half or heavy cream (the half and half and cream makes for a very rich and creamy mash potato.)

1 head of roasted garlic (see recipe)

Directions:

Boil the potatoes until soft when poked with a fork. Drain and peel skin off. I usually peel 75% of them, I like to leave some of the skin. Place potatoes in large mixing bowl. Pre-mash the potatoes with masher until the texture is workable with a hand or stand mixer. Add butter, salt, pepper, milk or cream and basil/herb, on medium setting, beat the potatoes. After about 1 - 2 minutes add the roasted garlic (figure 1.).